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기능성 표시식품형 난소화성말토덱스트린 첨가 감바스 알 아히요(Gambas al ajillo) 레토르트 식품의 관능 및 품질특성Sensory and Quality Characteristics of Gambas al Ajillo Retort Foods with Nondigestible Maltodextrin as Functional Labeling Foods

Other Titles
Sensory and Quality Characteristics of Gambas al Ajillo Retort Foods with Nondigestible Maltodextrin as Functional Labeling Foods
Authors
박지훈최유리조혜정김진권용진김진수이정석
Issue Date
Dec-2023
Publisher
한국수산과학회
Keywords
Functional labeling foods; Gambas al ajillo; Nondigestible maltodextrin; Retort foods
Citation
한국수산과학회지, v.56, no.6, pp 781 - 789
Pages
9
Indexed
KCI
Journal Title
한국수산과학회지
Volume
56
Number
6
Start Page
781
End Page
789
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/69297
ISSN
0374-8111
Abstract
We investigated the sensory and quality characteristics of gambas al ajillo retort foods with nondigestible maltodextrin (trial gambas) compared with commercially available frozen gambas al ajillo (control). Trial gambas demonstrated approximate compositions of 75.8% moisture, 11.3% protein, 5.8% lipid, 1.7% ash, and 5.4% carbohydrates, indicating lower lipid and carbohydrate contents but higher moisture, protein, and ash levels than that of the control. Sensory assessments conclusively established the superior overall acceptability of trial gambas over the control. Trial gambas exhibited a total amino acid content of 9.62 g/ 100 g, surpassing the 5.39 g of the control. The major amino acids, such as lysine, leucine, arginine, aspartic acid, and glutamic acid, contributed significantly to its enhanced nutritional profile. Mineral analysis revealed higher calcium, phosphorus, magnesium, and iron levels in trial gambas and lower potassium levels than that in the control. Fatty acid profiling identified 18:1n-9 (67.8%) and 16:0 (11.9%) as the predominant fatty acids, in concordance with the control. This study substantiates trial gambas with the healthoriented preferences of the MZ generation while presenting superior sensory and quality attributes compared with the control.
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해양과학대학 > Seafood science & Technology > Journal Articles

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