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멸치(Engraulis japonicus)를 활용한 고령친화식품용 함박스테이크, 야채 솥밥 및 화이트스튜의 개발 및 품질특성Development and Quality Characteristics of Hamburg Steak, Cooked Rice with Vegetables, and White Stew for Senior-Friendly Seafoods Using the Pacific Anchovy Engraulis japonicus

Other Titles
Development and Quality Characteristics of Hamburg Steak, Cooked Rice with Vegetables, and White Stew for Senior-Friendly Seafoods Using the Pacific Anchovy Engraulis japonicus
Authors
박선영박시형오재영장미순김진수
Issue Date
2022
Publisher
한국수산과학회
Keywords
Pacific anchovy; Cooked rice with vegetable; Hamburg steak; Senior-friendly foods; White stew
Citation
한국수산과학회지, v.55, no.3, pp.257 - 266
Indexed
KCI
Journal Title
한국수산과학회지
Volume
55
Number
3
Start Page
257
End Page
266
URI
https://scholarworks.bwise.kr/gnu/handle/sw.gnu/2209
ISSN
0374-8111
Abstract
This study was conducted to prepare hamburg steak (HS), cooked rice with vegetables (CRV), and white stew (WS) using Pacific anchovies Engraulis japonicus with different physical and nutritional properties as senior-friendly seafoods (SFS) and investigate their quality characteristics. The hardness values of HS, CRV, and WS were 319.5×103, 20.4×103 and 2.1×103 N/m2, respectively. The viscosity of the WS was 12,514 mPa·s. The nutritional properties of HS, CRV, and WS were 19.7, 6.2, and 7.5 g/100 g of protein, respectively; 12.50, 83.97, and 15.96 μgRAE/100 g vitamin A; 1.53, 1.51, and 0.35 μg/100 g vitamin D; 16.96, 2.82, and 4.13 mg/100 g vitamin C; 0.40, 0.07, and 0.19 mg/100 g riboflavin; 6.68, 0.34, and 2.30 mg NE/100 g niacin; 93.6, 35.4, and 82.1 mg/100 g Ca; 290.1, 103.9, and 158.6 mg/100 g K; and 0.11, 0.02, and 0.04 mg/100 g of dietary fiber. Escherichia coli was not detected in any of the products. These results suggest that HS be classified as step 1, CRV as step 2, and WS as step 3, according to the SFS standards of the KS. Overall, the nutritional and physical properties of the products were improved.
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해양과학대학 > Seafood science & Technology > Journal Articles

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