Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Starch Content of Fish Meat Paste Products on Market

시판연제품(市販練製品)의 분전함량(粉澱含量)

  • Kim, Se-Kwon (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Yang, Syng-Teak (Dept. of Food Science and Technology, National Fisheries University of Busan) ;
  • Lee, Eung-Ho (Dept. of Food Science and Technology, National Fisheries University of Busan)
  • 김세권 (부산수산대학 식품공학과) ;
  • 양승택 (부산수산대학 식품공학과) ;
  • 이응호 (부산수산대학 식품공학과)
  • Published : 1978.06.30
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Abstract

Starch is widely used to make such fish meat paste products as Kamaboko and fish sausage in order to supplement the elasticity and increasing the weight of products. In this paper, the amounts of starch in the marketed products such as fish meat paste, fish sausage, beef sausage, hotdog sausage and pork ham were examined and discussed the relation between starch content and quality of the products. From the result, the amount of starch in steamed and packaged Kamaboko, steamed Kamaboboko, broiled fish meat paste(Chikuwa), fried fish meat paste products, fish sausage, pork ham and hotdog sausage were 9.6%, 13.9%, 14.6%, 18.5%, 12.2%, 11.9% and 19.2%, respectively. The result showed that the relation between the amount of starch added and quality of products were corelated.

시판연제품(市販練製品) 중의 전분함량(澱粉含量)을 분석(分析)한 결과(結果) 포장어묵이 9.6%로서 가장 적고 질(質)이 나쁜 튀김어묵류는 $17{\sim}19%$로서 전분함량(澱粉含量)이 많은 편이었다.

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