Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Quality of Patties Prepared Using Antarctic Krill Euphausia superba Meat

남극 크릴(Euphausia superba)을 이용한 패티의 제조 및 품질 특성

  • Kim, Min-A (Department of Food Science and Technology, Institute of Food Science, Pukyong National University) ;
  • Chae, Yeon-Joo (Department of Food Science and Technology, Institute of Food Science, Pukyong National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Institute of Food Science, Pukyong National University) ;
  • Chun, Byung-Soo (Department of Food Science and Technology, Institute of Food Science, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology, Institute of Food Science, Pukyong National University)
  • 김민아 (부경대학교 식품공학과, 식품연구소) ;
  • 채연주 (부경대학교 식품공학과, 식품연구소) ;
  • 이양봉 (부경대학교 식품공학과, 식품연구소) ;
  • 전병수 (부경대학교 식품공학과, 식품연구소) ;
  • 김선봉 (부경대학교 식품공학과, 식품연구소)
  • Received : 2013.05.08
  • Accepted : 2013.08.13
  • Published : 2013.10.31
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Abstract

This study developed patties using the Antarctic krill Euphausia superba and investigated the food quality of the patties. Three different types of krill patty were produced: krill patties with added 1) corn oil (CKP), 2) AA grade surimi (AKP), and FA grade surimi (FKP). Their proximate composition, Hunter color value, texture, sensory evaluation, and levels of astaxanthin, cholesterol, calories, total amino acids, fatty acids, and fluoride were investigated. The moisture and crude protein contents were highest in FKP. The calorie and astaxanthin contents were highest in CKP and lowest in AKP. The cholesterol content was highest in CKP and lowest in AKP. Measuring the Hunter color value of cross-sections of the patties, the L values were highest for FKP, and the a and b values highest for AKP. The total amino acids were highest in FKP and lowest in CKP. The major fatty acids were highest in FKP. The hardness and chewiness were highest in FKP and lowest in CKP. The fluoride content was highest in AKP and lowest in FKP. The sensory evaluation had the highest scores for FKP and lowest for CKP. Accordingly, FKP appears to have better food quality than the other two products.

Keywords

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