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http://dx.doi.org/10.5536/KJPS.2011.38.3.197

Effects of Cordyceps ochraceostromat, Silkworm Cocoon and Conjugated Linoleic Acid Addition on the Quality of Cremi Manufactured using Spent Layer Recovered Protein  

Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Hur, In-Chul (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Shin, Dae-Keun (Swine Science and Technology Center, Gyeongnam National University of Science and Technology)
Publication Information
Korean Journal of Poultry Science / v.38, no.3, 2011 , pp. 197-204 More about this Journal
Abstract
To investigate the effects of Cordyceps ochraceostromat, silkworm cocoon and conjugated linoleic acid (CLA) addition on the quality of cremi during storage, this study was conducted. Cremis were prepared using a 20% spent layer breast recovered protein to replace Alaska pollack with the addition of 0.1% silkworm cocoon powder (T1), 0.05% silkworm cocoon powder + 0.05% Cordyceps ochraceostromat powder (T2), and 0.05% silkworm cocoon powder + 0.05% CLA. All manufactured cremis were vacuum-packaged, stored at $10{\pm}1^{\circ}C$ and finally evaluated for their quality on 0, 2, 4 and 6 weeks of storage. The pH, whiteness, gel strength and breaking force of cremis from T2 were higher than those of samples derived from either T1 or T3. However, cremis from T2 showed low shear force values when compared to other cremis (p<0.05). Therefore, the results indicate that cremis contained 0.05% silkworm cocoon powder and 0.05% Cordyceps ochraceostromat combination (T2) may be recommendable to induce customers to buy, thereby, it may be beneficial to both manufacturers and consumers in market.
Keywords
Cordyceps ochraceostromat; silkworm cocoon; spent hen; recovered protein; cremi;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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