The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Effect of the Addition of Bovine Plasma on the Quality Properties of Steamed Fish Paste

우 혈장 첨가대체가 증자 어묵의 품질특성에 미치는 영향

  • 양철영 (을지대학교 식품과학부)
  • Published : 2008.12.31
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Abstract

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

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References

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