Protein Qualities and textural Properties of Cookies Containing Crucian Carp Extraction Residue

붕어고음 잔사분말을 첨가한 Cookies의 품질특성

  • 김오순 (부경대학교 식품생명공학부) ;
  • 황은영 (부경대학교 식품생명공학부) ;
  • 이진화 (부경대학교 식품생명공학부) ;
  • 류홍수 (부경대학교 식품생명공학부)
  • Published : 2001.06.01


To find the possibility in utilizing the fish meat processing by-products, protein nutritional quality and textural properties of crucian carp extraction residue (CCER, feeze dired) incorporated into cookies were investigated. Moisture, ash and protein contents in cookies were increased with the higher residue treatments, but lipid contents were similar within all levels (3%, 9% and 15%). Major constitutional amino acids were revealed as glutamic acid, proline, leucine and arginine, and the sum of those amino acids was about 50% of total amino acid contents. Cookies with residue (CCER) had higher (80.74~84.50%) in vitro protein digestibility than standard cookies (83.32%), while slightly lower trypsin indigestible substrate (TIS) contents were showed in CCER containing cookies than control. CCER treatments resulted the decreased protein nutritional quality in C-PER (computed protein efficiency ratio) value from 2.41 (standard) to 1.15 (cinnamon flavored. 9% CCER), and those C-PER of all cookies were lower than ANRC casein (2.50). Lipophilic browning was developed steadily till 60 days storage and a significant (p<0.05) changes of browning ws not noteed between 60 days and 90 days storage. Color of cookies, expressed as L, a and b value, was significantly (p<0.05) lightened with the increased CCER. Similar trends by treatments were noted for hardness. Cookies containing 9% CCER were similar to control regarding textual and sensory properties.


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