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http://dx.doi.org/10.5657/KFAS.2016.0277

The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder  

Kim, Byoung-Mok (Division of Strategic Food Industry Research, Korea Food Research Institute)
Jung, Min-Jeong (Division of Strategic Food Industry Research, Korea Food Research Institute)
Jun, Joon-Young (Division of Strategic Food Industry Research, Korea Food Research Institute)
Kim, Dong-Soo (Jeonbuk Institute for Bioindustry)
Jeong, In-Hak (Department of Marine Food Science and Technology, Gangneungwonju National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.49, no.3, 2016 , pp. 277-284 More about this Journal
Abstract
In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.
Keywords
Red snow crab; Madeleine; Texture; Sensory properties; Chionoecetes japonicus;
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Times Cited By KSCI : 15  (Citation Analysis)
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