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연어(Oncorhynchus keta) 프레임육을 활용한 어묵의 개발Development of Fish Cake Using Salmon Oncorhynchus keta Frame Muscle
- Other Titles
- Development of Fish Cake Using Salmon Oncorhynchus keta Frame Muscle
- Issue Date
- 2020
- Publisher
- 한국수산과학회
- Keywords
- Salmon; Frame muscle; Fish cake; Salmon by-product; Salmon frame
- Citation
- 한국수산과학회지, v.53, no.2, pp.147 - 155
- Indexed
- KCI
- Journal Title
- 한국수산과학회지
- Volume
- 53
- Number
- 2
- Start Page
- 147
- End Page
- 155
- ISSN
- 0374-8111
- Abstract
- This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatussurimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding deviceand response surface methodology (RSM). The results of the RSM program for processing of fish cake indicatedthat the amount optimization of independent variables based on the dependent variables (Y1, gel strength; Y2, overallacceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter rednessand overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.
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