유화커드를 이용한 연어 패티의 DHA 강화 및 이의 식품성분 특성
DHA Enrichment of Salmon Patty using Emulsion Curd and Its Component Characteristics
1
조회
0
다운로드
3
인용
0
참고문헌
키워드
초록
To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.
Abstract
To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.
참고문헌 (21)
- AOAC, "Official Methods of Analysis. 16th ed", pp.69~74 (1995), Association of Official Analytical Chemists
- AOCS, "AOCS Official Method Cd 8-53, in Official Methods and Recommended Practise of the AOCS, fourth edition, vol Ⅰ" (1990), American Oil Chemists Society
- Bligh EG, "A rapid method of lipid extraction and purification", Can J Biochem Physiol, 37, pp.911~917 (1959)
- Chung CY, "Studies on the browning of dehydrated foods as a function of water activity-Ⅰ. Effect of Aw on browning in amino acid-lipid systems", Bull Japan Soc Sci Fish, 42, pp.697~702 (1976)
- Erkan N, "Proximate composition and mineral contents in aqua cultured sea bass (Dicentrarchus labrax), sea bream (Sparus aurata) analyzed by ICP-MS", Food Chem, 102, pp.721~725 (2007)
- Gogus U, "n-3 Omega fatty acids: a review of current knowledge", International J Food Sci Technol, 45, pp.417~436 (2010)
- 허민수, "연어 frame 유래 근육을 이용한 연어 패티의 제조 및 특성", 한국수산과학회지, 42(3), pp.183~189 (2009), 한국수산과학회
- 김진수, "상업적 효소를 이용한 연어 Frame 유래 곰탕 유사 제품의 기능성 개선", 한국식품영양과학회지, 36(12), pp.1596~1603 (2007), 한국식품영양과학회
- Ihm CW, "Processing and quality stability of precooked frozen fish foods. Ⅰ. Processing of sardine burger", J Korean Agric Chem Soc, 35, pp.254~259 (1992)
- Joo DS, "Antimicrobial and antioxidant activity of protamine prepared from salmon spem", Korean J Food Sci Technol, 32, pp.902~907 (2000)
- Kim JS, "Refining of squid viscera oil", J Korean Agric Chem Soc, 40, pp.294~300 (1997)
- Kim JS, "Fundamentals and applications of seafood processing", pp.38~41 (2007), Hyoil Publishing Co.
- Kim JS, "Agriculture and Animal Food Prosessing", pp.209~222 (2008), Hyoil Publishing Co.
- Lee JH, "Improvement of rheological and functional properties of salmon FPC by enzymatic partial hydrolysis. 1. Production of salmon FPC hydrolysates and their general properties", J Korean Fish Soc, 31, pp.132~138 (1998)
- Mehta J, "Eicosapentaenoic acid, its relevance in atherosclerosis and coronary heart disease", Am J Cardiol, 59, pp.155~159 (1987)
- Ministry of Social Welfare of Japan, "Guide to Experiment of Sanitary Infection. Ⅲ. Volatile basic nitrogen", pp.30~32 (1960), Kenpakusha
- 이경희, "쇠고기 원산지 차이에 의한 육포의 품질 특성", 한국식품조리과학회지, 21(4), pp.528~535 (2005), 한국식품조리과학회
- Steel RGD, "Principle and Procedures of Statistics. 1st ed", pp.187~221 (1980), McGraw-Hill Kogakusha
- The Korean Nutrition Society, "Recommended dietary allowances for Koreans (7th ed.)", pp.43~56 (2000), Chungang Publishing Co.
- Tsutagawa Y, "Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel", J Food Hyg Soc Japan, 34, pp.315~318 (1994)
- You BJ, "Changes of salmon meat texture during semi-drying process", J Korean Fish Soc, 30, pp.264~270 (1997)