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Quality Characteristics of Fish Cake made with Saury (Cololabis saira) Fishmeat  

Shin, Young-Hun (Dept. of Food Service Management, Kyung Hee University)
Shin, Myung-Eun (Dept. of Food Service Management, Kyung Hee University)
Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.24, no.5, 2014 , pp. 654-663 More about this Journal
Abstract
The purpose of this study was to investigate the overall preference of saury fish cake made. To reduce off flavor of saury and improve sensory properties of saury fish cake, different types of spices (ginger, garlic, basil and rosemary) and different types of vegetables (onion, carrot, paprica, cabbage and hot pepper) were added, after which sensory properties were evaluated. The results of preference test showed that ginger, rosemary, and onion scored the highest in terms of taste, and overall preference. Moisture, hardness and gumminess of saury fish cake with vegetables was reduced but increased during storage. On the other hand, cohesiveness and resilience were reduced. Finally, ginger and rosemary showed the lowest off flavor taste. Saury fish cake made with onion and hot pepper scored the highest in the preference test.
Keywords
Saury fishmeat; fish cake; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 14  (Citation Analysis)
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