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박슬기; Seul-ki Park; 심연주; Yeon-ju Sim; 조정빈; Jeong-bin Jo; 조경진; Kyung-jin Cho; 조두민; Du-min Jo; 노소연; So-yeon Noh; 장예빈; Ye-bin Jang; 송미루; Mi-ru Song; 김영목; Young-mog Kim
한국수산과학회지, 06/2023, Letnik: 56, Številka: 3Journal Article
Flying fish Cypselurus agoo roe is a popular food ingredient due to its abundant nutrition, unique texture, and flavor. It contains high levels of polyunsaturated fatty acids, protein, and minerals such as calcium, phosphorus, potassium, and vitamins (A, B 1 , B 2 , B 6 , and niacin), making it a highly utilized food ingredient. Additionally, it is widely used as a raw material for food and cooking in several countries. After harvesting, flying fish roe is dried and transported to processing plants, where it performed a re-moisturizing process. However, the conventional re-moisturizing process is time-consuming and results in some loss of quality. Thus, this study investigates the conditions required for the re-moisturization of flying fish roe including the composition of the immersion solution, immersion time, and conditions that could minimize damage to the roe. The results suggest a reasonable composition of immersion solution to minimize damage to flying fish roe and the most appropriate immersion time for re-moisturization. These results may provide valuable insights for the industry to enhance the quality of re-moisturized flying fish roe, leading to an increase in its market value and demand.
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Leto | Faktor vpliva | Izdaja | Kategorija | Razvrstitev | ||||
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JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
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in: SICRIS
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