- Volume 49 Issue 1
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The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder
홍게(Chionoecetes japonicus) 다릿살 분말을 첨가한 어묵의 제조 및 품질특성
- Received : 2015.12.01
- Accepted : 2016.02.18
- Published : 2016.02.28
This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.
Red snow crab;Fish paste;Crab leg-meat powder;Chionoecetes japonicus
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- Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles vol.49, pp.3, 2016, https://doi.org/10.5657/KFAS.2016.0285
- Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research vol.2017, 2017, https://doi.org/10.1155/2017/9675469
Grant : 붉은대게(일명 : 홍게)의 부가가치 가공제품화
Supported by : 한국식품연구원