Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surfac...

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Autores principales:	Bertoka Fajar Surya Perwira Negara, Hee-Jin Gong, Mi-Jeong Lee, Jae-Suk Choi
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	web-foot octopus steam smoke HMR nutritional Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/d4b76f52dab049f8a122593d7717c9b2
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spelling	oai:doaj.org-article:d4b76f52dab049f8a122593d7717c9b22021-11-25T17:36:05ZEffect of Steam and Smoke Cooking Processes on Web-Foot Octopus (<i>Amphioctopus</i> sp.) Home Meal Replacement Product10.3390/foods101128252304-8158https://doaj.org/article/d4b76f52dab049f8a122593d7717c9b22021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2825https://doaj.org/toc/2304-8158In Korea, the web-foot octopus (<i>Amphioctopus</i> sp.) is commonly consumed <i>as jjukkumi bokkeum</i>, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made <i>jjukkumi bokkeum</i> home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a <i>jjukkumi bokkeum</i> HMR product results in a high-quality product with a long shelf-life.Bertoka Fajar Surya Perwira NegaraHee-Jin GongMi-Jeong LeeJae-Suk ChoiMDPI AGarticleweb-foot octopussteamsmokeHMRnutritionalChemical technologyTP1-1185ENFoods, Vol 10, Iss 2825, p 2825 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	web-foot octopus steam smoke HMR nutritional Chemical technology TP1-1185
spellingShingle	web-foot octopus steam smoke HMR nutritional Chemical technology TP1-1185 Bertoka Fajar Surya Perwira Negara Hee-Jin Gong Mi-Jeong Lee Jae-Suk Choi Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (<i>Amphioctopus</i> sp.) Home Meal Replacement Product
description	In Korea, the web-foot octopus (<i>Amphioctopus</i> sp.) is commonly consumed <i>as jjukkumi bokkeum</i>, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made <i>jjukkumi bokkeum</i> home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a <i>jjukkumi bokkeum</i> HMR product results in a high-quality product with a long shelf-life.
format	article
author	Bertoka Fajar Surya Perwira Negara Hee-Jin Gong Mi-Jeong Lee Jae-Suk Choi
author_facet	Bertoka Fajar Surya Perwira Negara Hee-Jin Gong Mi-Jeong Lee Jae-Suk Choi
author_sort	Bertoka Fajar Surya Perwira Negara
title	Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (<i>Amphioctopus</i> sp.) Home Meal Replacement Product
title_short	Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (<i>Amphioctopus</i> sp.) Home Meal Replacement Product
title_full	Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (<i>Amphioctopus</i> sp.) Home Meal Replacement Product
title_fullStr	Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (<i>Amphioctopus</i> sp.) Home Meal Replacement Product
title_full_unstemmed	Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (<i>Amphioctopus</i> sp.) Home Meal Replacement Product
title_sort	effect of steam and smoke cooking processes on web-foot octopus (<i>amphioctopus</i> sp.) home meal replacement product
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/d4b76f52dab049f8a122593d7717c9b2
work_keys_str_mv	AT bertokafajarsuryaperwiranegara effectofsteamandsmokecookingprocessesonwebfootoctopusiamphioctopusisphomemealreplacementproduct AT heejingong effectofsteamandsmokecookingprocessesonwebfootoctopusiamphioctopusisphomemealreplacementproduct AT mijeonglee effectofsteamandsmokecookingprocessesonwebfootoctopusiamphioctopusisphomemealreplacementproduct AT jaesukchoi effectofsteamandsmokecookingprocessesonwebfootoctopusiamphioctopusisphomemealreplacementproduct
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Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (<i>Amphioctopus</i> sp.) Home Meal Replacement Product

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