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http://dx.doi.org/10.5657/kfas.2010.43.4.285

DHA Enrichment of Salmon Patty using Emulsion Curd and Its Component Characteristics  

Heu, Min-Soo (Department of Food and Nutrition/Institute of Marine Industry, Gyeongsang National University)
Kim, Hyung-Jun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Yoon, Min-Seok (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Park, Kwon-Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Shin, Joon-Ho (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Lee, Tae-Gee (Department of Hotel Culinary & Nutrition, Jeonnam Provincial College)
Kim, Jeong-Gyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.43, no.4, 2010 , pp. 285-292 More about this Journal
Abstract
To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.
Keywords
Salmon; Patty; Fish patty; Emulsion curd; DHA;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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