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http://dx.doi.org/10.5657/KFAS.2020.0147

Development of Fish Cake Using Salmon Oncorhynchus keta Frame Muscle  

Cha, Jang Woo (Research and Development Institute, Deok-Hwa Food)
Yoon, In Seong (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Park, Sun Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University)
Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.53, no.2, 2020 , pp. 147-155 More about this Journal
Abstract
This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Y1, gel strength; Y2, overall acceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.
Keywords
Salmon; Frame muscle; Fish cake; Salmon by-product; Salmon frame;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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