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http://dx.doi.org/10.3746/jkfn.2003.32.6.855

Preparation and Characterization of Friend Surimi Gel Containing King Oyster Mushroom (Pleurotus eryngii)  

김소영 (경남대학교 생명과학부 식품생물공학전공)
손미희 (경남대학교 생명과학부 식품생물공학전공)
하정욱 (경남대학교 생명과학부 식품생물공학전공)
이승철 (경남대학교 생명과학부 식품생물공학전공)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.6, 2003 , pp. 855-858 More about this Journal
Abstract
The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.
Keywords
king oyster mushroom (Pleurotus eryngii); fish paste; quality evaluation;
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