This study aims to provide the basic information of making skate pipyun made of skate skin, which is traditional and regional food of south coastal area, by offering a standardized recipe.
To make visco-elastic texture of pipyuns, the optimal manufacturing conditions for gel formation were reviewed. Additionally, spices and herbs were added to pipyun to enhance the pipyun flavor by masking off-flavor from the skate. Several skin contents (30∼60%) and cooking times (10, 14 and 18min) were determined. Quality characteristics of pipyun were tested by measuring texture, water content and pH, sensory evaluation, and heat stability of pipyun gel : five samples (S2: 40%, 10 min, S3: 50%, 10min, S6: 40%, 14 min, S9: 30%, 18 min, S10: 40%, 18 min) with appropriate gel texture were selected based on their hardness, adhesiveness, and springiness. There was no difference in color among the five pipyuns. Hardness, chewiness, and gumminess of pipyuns significantly increased depending on skate skin content and cooking time. Water contents were significantly higher in SSG1 (40%, 10min, 83.40%) and SSG3 (40%, 14min, 82.97%). The pH levels of pipyuns appeared to be weakly alkali in the range of 8.17∼8.71. In the sensory evaluation, SSG1 was the most preferred in overall preference with significantly higher evaluation of transparence, gloss, and smoothness.
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℃ for 8 hours, and at 20℃ 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.