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Sensory Characterization of Fish Jerky Produced from Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss
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 Title & Authors
Sensory Characterization of Fish Jerky Produced from Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss
Kim, Yong Jung; Kim, Min Woo; Kim, Min Joo; Lee, Su Gwang; Park, Sun Young; Kim, Jin-Soo;
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This study investigated the sensory characteristics (texture, odor, taste and color) of jerky produced from ground sea rainbow trout (SRT) Oncorhynchus mykiss frame muscle (FM). The hardness of the ground SRT-FM jerky was 453.9±91.0 g/cm2, which was lower than that of commercial animal jerky (893.5±404.6 g/cm2) and commercial fish jerky (1,394.4±363.5 g/cm2). The difference in the hardness values of the ground SRT-FM jerky and commercial animal jerky was not significant. The volatile basic nitrogen content of the ground SRT-FM jerky was 48.3±1.6 mg/100 g, which was higher than that of commercial fish jerky (21.6±6.2 mg/100 g) and commercial animal jerky (18.2±6.3 mg/100 g). However, the fish odor of the ground SRT-FM jerky was masked by the presence of various additives. The hydrophilic and lipophilic browning indices of the ground SRT-FM jerky were higher than those of the commercial jerky. The total taste value of the ground SRT-FM jerky was 169.0, and the major amino acids were glutamic acid and aspartic acid. These results suggest that ground SRT-FM jerky would be acceptable to consumers.
Rainbow trout;Sea rainbow trout;Fish frame;Fish jerky;Oncorhynchus mykiss;
 Cited by
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