한국생활과학회지 (Korean Journal of Human Ecology)

  • 제22권1호
  • /
  • Pages.189-200
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  • 2013
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  • 1226-0851(pISSN)
  • /
  • 2234-3768(eISSN)
한국생활과학회 (Korean Association of Human Ecology)
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쌀가루 첨가 어묵의 품질 특성에 관한 연구

A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour

  • 권용민 (상명대학교 자연과학대학 외식영양학과) ;
  • 이진실 (상명대학교 자연과학대학 외식영양학과)
  • Kwon, Yong-Min (Dept. of Foodservice Management & Nutrition, College of Natural Science, Sangmyung University) ;
  • Lee, Jin-Sil (Dept. of Foodservice Management & Nutrition, College of Natural Science, Sangmyung University)
  • 투고 : 2012.01.10
  • 심사 : 2013.02.19
  • 발행 : 2013.02.28
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초록

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

키워드

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  3. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research vol.2017, pp.1745-4557, 2017, https://doi.org/10.1155/2017/9675469
  4. Quality Characteristics of Gluten-free Frying Pre-mix with Insoluble Dietary Fiber Powder from Chinese Cabbage By-product vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.155