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http://dx.doi.org/10.3746/jkfn.2003.32.6.859

Texture Properties of Surimi Gel Containing Shiitake Mushroom (Lentinus edodes)  

손미희 (경남대학교 생명과학부)
김소영 (경남대학교 생명과학부)
하정욱 (경남대학교 생명과학부)
이승철 (경남대학교 생명과학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.6, 2003 , pp. 859-863 More about this Journal
Abstract
The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.
Keywords
shiitake mushroom (Lentinus edodes); fish paste; physical properties;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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