Tirtawijaya Gabriel, Kim Seung Rok, Cho Woo Hee, Sohn Jae Hak, Kim Jin-Soo, Choi Jae-Suk
Seafood Research Center, IACF, Silla University, 606, Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Korea.
Department of Food Biotechnology, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero 700 beon-gil, Sasang-gu, Busan 46958, Korea.
Foods. 2021 May 19;10(5):1135. doi: 10.3390/foods10051135.
The coronavirus disease pandemic has contributed to increasing convenience in food preferences. Home meal replacement (HMR) products are ready-to-eat, -cook, or -heat foods, providing convenience for consumers. We developed a HMR product containing mackerel as a protein- and lipid-rich source using various food-processing technologies to maintain its nutritional content and prolong shelf life. The HMR product contained mackerel, radish, and sauce in a ratio of 5:1:4. Raw frozen mackerels were thawed by using a high-frequency defroster before being braised using a superheated steam roaster. Response surface methodology was employed to obtain the optimal heating conditions of 181 °C for 9 min. The final test HMR product was packed in a polypropylene plastic bowl prior to freezing at -35 °C for 1 h using a quick freezing system. The HMR product developed using these technologies exhibited stable microbiological and chemical properties for 90 days of storage. Sensory scores gradually decreased with increasing storage temperature and time. Protein content in the HMR product was 13%, 40% of which comprised essential amino acids; lipid content was 13.4%, 18% of which was composed of docosahexaenoic acid. The HMR product can preserve its quality and is considered safe for consumption for up to 40 months of storage at -18 °C.
冠状病毒病大流行促使人们在食物选择上越来越追求便利。家庭代餐（HMR）产品是即食、即煮或即热食品，为消费者提供了便利。我们利用各种食品加工技术开发了一种以富含蛋白质和脂质的鲭鱼为原料的HMR产品，以保持其营养成分并延长保质期。该HMR产品中鲭鱼、萝卜和酱汁的比例为5:1:4。冷冻的生鲭鱼先用高频解冻器解冻，然后用过热蒸汽烘烤机进行炖煮。采用响应面法获得了181℃、9分钟的最佳加热条件。最终的测试HMR产品装入聚丙烯塑料碗中，然后使用快速冷冻系统在-35℃下冷冻1小时。使用这些技术开发的HMR产品在储存90天内表现出稳定的微生物和化学性质。感官评分随储存温度和时间的增加而逐渐降低。HMR产品的蛋白质含量为13%，其中40%为必需氨基酸；脂质含量为13.4%，其中18%为二十二碳六烯酸。该HMR产品在-18℃下储存长达40个月仍能保持其品质，且被认为食用安全。
