자동어피탈피기 이용이 생선회의 품질에 미치는 영향과 위생 최적조건 설정

Abstract

Nowadays, customers who tend to consume vegetable and sea food for health are increasing because of researches that meat and instant foods cause obesity and adult disease. Expecially, raw sliced fish provides quality protein, polyunsaturated fatty acid, free amino acid and several minerals that is growing about five trillion won on consumption market. However, raw sliced fish has a problem of high price because of its difficult cooking process and low proficiency depending on handwork. Auto-skinning machine developed and supplied in 1990s has known to be high proficiency but low quality. So, many sea food restaurants like Japan restaurants have avoided to use. This study investigated the effect of using auto-skinning machine for raw sliced fish's quality. To investigate the effect of auto-skinning machine on raw sliced fish quality, proximate contents, atp related compounds, breaking strength were measured and sensory evaluation was conducted. In addition, because there is no standard to use auto-skinning machine. Olive flounder, rock fish and common grey mullet most usual species as war sliced fish were bought Jagalchi market in Busan. Proximate contents were not significantly different. Breaking strength standard of raw sliced fish hardness results in no significant difference. ATP related compounds were not significantly different, especially inosine monophosphate that is known as tasty components was individually different, but not significantly different by skinning treatment. In sensory evaluation, respondents cannot find out raw sliced fish cooked with auto-skinning machine compared to handwork. To check the hygiene of auto-skinning machine, viable cell count on surface of cutting board, filling roller and skin removing board of auto-skinning machines at 10 raw sliced fish restaurants was tested. Snider's standard suggested for GMP and HACCP lower than 2.66 log CFU/100cm2 was applied to judge its hygiene and cutting boards at 7 restaurants, filling roller at all restaurants and skin removing board at 4 restaurants were higher than standards. To keep auto-skinning machine clean, several washing treatment including cold water, hot water, washing-up liquid, blecher and alcohol were experimented by sterilization superiority. Viable cell count increased after 24 hours when auto-skinning machine was washed with cold water and hot water. Bleacher was most effective to cutting board, filling roller and skin removing board that its average viable cell count was 4.6 log CFU/100 cm2 before washing, 0 log CFU/100 cm2 washing 12 hours later and 2.64 log CFU/100 cm2 24 hours later.