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Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles

홍게(Chionoecetes japonicus) 다릿살 분말 첨가가 국수의 품질 특성에 미치는 영향

  • Received : 2016.03.11
  • Accepted : 2016.05.24
  • Published : 2016.06.30

Abstract

In this study, we investigated the quality characteristics of noodles supplemented with lyophilized leg-meat powder from the red snow crab, Chionoecetes japonicus (CP). The noodles were prepared by adding 0, 2, 4, 6, 8, 10% of CP on a wheat-flour basis. The ash, crude protein and crude lipid contents of noodles increased with increasing CP content. The cooked weight, volume and water absorption values of noodles decreased, whereas the turbidity increased, with increasing CP content. The L values of the noodles decreased with increasing CP content, whereas the a and b color values increased. The hardness, gumminess and chewiness values increased with increasing CP content increased, while springiness and cohesiveness showed no significant differences among the groups. In the sensory evaluation, cooked noodles with 4-6% CP had greater overall acceptability than the noodles with other CP levels.

Keywords

Red snow crab;Noodle;Texture;Sensory;Quality characteristics

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Acknowledgement

Grant : 붉은대게(일명 : 홍게)의 부가가치 가공제품화

Supported by : 한국식품연구원