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http://dx.doi.org/10.7740/kjcs.2020.65.1.040

Quality Characteristics of Fish Cakes Containing Flour Derived from Eight Rice Varieties  

Kim, Hyun-Joo (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Yu-Young (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Byong Won (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Woo, Koan Sik (Research Policy Bureau, Rural Development Administration)
Cho, Jun Hyeon (Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Lee, Jihae (Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration)
Lee, Byoungkyu (Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.65, no.1, 2020 , pp. 40-46 More about this Journal
Abstract
In this study, we examined the quality of fish cakes prepared using the flour obtained from the following different rice varieties: Baekogchal, Dodamssal, Hangaru, Jeogjinju 2, Josaengheugchal, Saeminyeon, Saeilmi, and Shingil. The moisture content of the fish paste containing rice flour ranged from 67.40% to 69.90%, and was highest in the paste prepared using Baekogchal flour. The lipid and protein contents of the paste ranged from 0.05% to 0.43% and 11.36% to 11.69%, respectively, whereas the carbohydrate content was between 10.36% and 12.32%, and was highest in the paste prepared using Jeogjinju 2 flour. Fish cakes prepared using the flour from Baekogchal, Jeogjinju 2, and Josaengheugchal rice were found to have the hardest consistency. Sensory evaluations indicated that fish cakes prepared using Shingil flour had the best texture. Furthermore, the total polyphenol content was significantly higher in the fish cakes prepared using Josaengheugchal flour (165.12 mg GAE/100 g), whereas the DPPH and ABTS radical scavenging activities were significantly higher in the fish cakes prepared using Josaengheugchal flour (39.37 and 175.37 mg TE/100 g, respectively). In conclusion, we confirmed that the quality of fish cakes is affected by the characteristics of the flours obtained from different rice varieties. Among the varieties assessed, the quality of Shingil and Josaengheugchal varieties was suitable for preparing rice-containing fish cakes.
Keywords
cultivar; fish cake; quality; rice;
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