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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
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This study aimed to develop and commercialize abalone Haliotis discus hannai marinated in seasoned soy sauce (AM-S) for the elderly by adjusting its texture (hardness) and strengthening its nutritional components. The number of pounding cycles [ X₁, 2–14 times] and heating time in a retort [ X₂, 5–19 min] were selected as independent vari- ables, and hardness ( Y₁) and overall acceptance ( Y₂) were selected as dependent variables. The optimal conditions forX₁ and X₂ were 12 pounding cycles and heating in a retort for 17 min, respectively. The hardness values 209.2×10³ N/㎡ for the third method and 259.1×10³ N/㎡ for the first method. The nutritional value was 13.1 g/100 g crude protein and vitamins A, D, and C were not detected. The mineral content was 33.2 mg/100 g calcium and 258.7 mg/100 g potassium. Organisms from the coliform group and Escherichia coli were not detected. Therefore, AM-S for the elderly was classified as a hardness- and nutrient-controlled product based on the standards and specifications of senior-friendly foods provided in the MFDS and classified as the first step of senior-friendly foods according to the standards and specifications of senior-friendly foods provided in the KS.
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