동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제15권6호
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- Pages.738-745
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
뽕잎 분말 함유 어묵의 품질 특성
Quality Characteristics of fish Meat Paste Containing Mulberry Leaf Powder
- Shin Young-Ja (Division of Hotel Food Service & Culinary, Sung Duk College) ;
- Park Geum-Soon (Dept. of Food Service Industry, Catholic University of Daegu)
- 발행 : 2005.12.01
초록
This study was conducted in order to promote the utilization of fish meat paste added mulberry leaf powder(EPM) as food. The tested concentrations of mulberry leaf powder were 0, 0.1, 3, 0.5 and Ito The weight of the fish meat paste with FPM was heavier than the control(p<0.001). Oil absorption was the highest in the one with