In this study, spray-dried double emulsion loaded bromelain was applied to Japanese Spanish mackerel fillets to develop fish-type, elderly-friendly foods. Japanese Spanish mackerel, treated with spray-dried double emulsions, were stored at 4oC for 24 h. For the characterization of emulsion particles, the particle size, ζ-potential, and morphology were determined. The color, TBARS, VBN, TMA, hardness, and adhesiveness of fish fillets treated by emulsion were measured for physicochemical properties. All the particle sizes of spray-dried emulsion were decreased while their double emulsion structure was maintained. Spray-dried emulsion reduced the color difference of fish fillets and did not catalyze lipid oxidation and protein decomposition. Values of TBA, VBN, and TMA of all fish did not exceed 0.5 mg MDA/kg, 30 mg/100 g, and 10 mg/100 g, respectively, which are considered edible limits regardless of bromelain or emulsion application. Bromelain modified fish fillets' hardness and adhesiveness to be suitable for elderly food, although it was encapsulated in the emulsion. Thus, spray-dried fish oil W/O/W double emulsion-loaded bromelain can be applied as a fish tenderizer, and this study’s results can be utilized to develop elderly-friendly food.

Abstract
서 론
재료 및 방법
    재료
    W/O/W 이중 에멀젼 제조
    분무건조를 통한 분말제조
    분말의 삼치 적용
    입자크기, 제타 전위 및 입자의 외형
    색도 및 색차
    경도 및 부착성 측정
    TBA 반응 물질 측정
    휘발성 염기태 질소 함량
    트리메틸아민 함량
    통계분석
결과 및 고찰
    입자 크기, 제타 전위 및 현미경 관찰
    색도 및 색차
    TBARS
    총 휘발성 염기태 질소 및 트리메틸아민
    경도 및 부착성
결 론
References

• 강구현(건국대학교 축산식품생명공학과) | Guhyun Kang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 이상윤(건국대학교 축산식품생명공학과) | SangYoon Lee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 김효태(건국대학교 축산식품생명공학과) | Hyo Tae Kim (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 이지선(건국대학교 축산식품생명공학과) | Jiseon Lee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 고은영(건국대학교 축산식품생명공학과) | Eun Young Ko (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
• 최미정(건국대학교 축산식품생명공학과) | Mi-Jung Choi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) Corresponding author