Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Skate Pipyun prepared with Skate Skin

향신채소와 허브를 첨가한 홍어 피편의 품질특성

  • Ock, Seong-Eun (Dept. of Food Service Management, Kyunghee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyunghee University)
  • 옥성은 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2017.10.30
  • Accepted : 2018.01.15
  • Published : 2018.01.31
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Abstract

The purpose of this study was to provide the basic information of making Skate pipyun made of skate skin. Test for quality characteristics of skate pipyuns seasoned with garlic, ginger, rosemary and basil were carried out. Hardness of GAR(4% of garlic and rosemary) was the highest, while that of GIB(4% of ginger and basil) was the lowest. As for the adhesiveness, springiness and cohesiveness, each specimen did not manifest significant difference. Water contents (82.43~85.56%) were no significant differences. The pipyuns added with spices and herbs were appeared weakly alkali with a range of pH 8.46~8.58. In the sensory evaluation, GIB was the most preferred in overall preference with significantly higher evaluation of flavor, savory taste, and lower fishy odor. The stability of gels decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min, and the greater was in GIB. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing Skate pipyun.

Keywords

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