Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics

• Published in: Processes Vol. 9; no. 5; p. 763
• Main Authors: Cho, Woo-Hee, Yoon, Sung-Joon, Choi, Jae-Suk
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.05.2021
• Subjects: Biological activity; Consumption; Design of experiments; Drinking water; Dysphagia; Enzymes; Food; Life expectancy; Limanda aspera; Livestock; Microorganisms; Nutritive value; Older people; Optimization; Plant extracts; Pleuronectes; Product safety; Sensory properties; Shelf life; Steam; Texture; Thiobarbituric acid; Trimethylamine; Variance analysis; United States > US; Japan

This study aimed to optimize the texture modification process of yellowfin sole (Pleuronectes aspera) to improve its quality characteristics for easier consumption by the elderly. Yellowfin sole was immersed in enzyme solution (Protamex:Neutrase = 1:2), marinated in herbal extract solution, and roas...