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http://dx.doi.org/10.9721/KJFST.2013.45.5.605

Nutrient Composition and Sensory Characteristics of Seokbakji Supplemented with Seafood  

Jang, Mi-Soon (Food and Safety Research Division, National Fisheries Research & Development Institute)
Park, Hee-Yeon (Food and Safety Research Division, National Fisheries Research & Development Institute)
Nam, Ki-Ho (Food and Safety Research Division, National Fisheries Research & Development Institute)
Nam, Hyeon Gyu (Food and Safety Research Division, National Fisheries Research & Development Institute)
Publication Information
Korean Journal of Food Science and Technology / v.45, no.5, 2013 , pp. 605-612 More about this Journal
Abstract
We investigated changes in the nutrient compositions of seokbakji supplemented with seafood during storage at $5^{\circ}C$ for 14 days. We added the seafood at a concentration of 10% (w/w) to salted radish and prepared seokbakji samples. Our results showed that the levels of moisture, crude lipids, crude ash, carbohydrates, and crude fibers did not differ markedly among the samples. However, the level of crude protein in seokbakji with added seafood was greater than that in control seokbakji. The highest level of Ca and P was determined in seokbakji supplemented with gizzard shad; the highest level of vitamin $B_2$ was determined in seokbakji supplemented with sandfish, and the highest vitamin C content was determined in seokbakji supplemented with small octopus. Glutamic acid showed the highest content in seokbakji with seafood; further, hydroxyproline was the most abundant free amino acid. The results of sensory evaluation showed higher scores in the overall acceptability of seokbakji with seafood than in control seokbakji.
Keywords
seokbakji; seafood; nutrient composition; sensory evaluation;
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Times Cited By KSCI : 13  (Citation Analysis)
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