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http://dx.doi.org/10.3746/jkfn.2008.37.10.1323

Preparation and Characterization of Seasoned Salmon Powder  

Heu, Min-Soo (Division of Marine Life Science/ Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Division of Marine Life Science/ Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.10, 2008 , pp. 1323-1329 More about this Journal
Abstract
For the development of new products using salmon, development of seasoned salmon powder was attempted and its characteristics were also examined. In the seasoned salmon powder prepared in this experiment (product P), the proximate composition was 42.1% moisture, 30.3% protein, 18.9% lipid, and 6.2% ash, and the Hunter color value showed 68.14 for the lightness, 7.86 for the redness, 19.13 for the yellowness and 35.12 for the color difference. TCA soluble-N content of product P was 360 mg/100 g, which is higher than that of commercial product (234 mg/100 g). In taste values, total value was 2.2 times higher in product P than in commercial product, and their major free amino acid was only glutamic acid. In both product P and commercial product, the major fatty acids were 16:0, 18:1n-9, 18:2n-6, and 22:6n-3. Total content of amino acid was higher in the product P (29.05 g/100 g) than in commercial product (20.79 g/100 g), and their major amino acids were aspartic acid, glutamic acid, leucine, and lysine. The results of sensory evaluation on the taste, color, and flavor showed that product P was superior to commercial product.
Keywords
salmon; seasoned salmon; salmon powder; salmon product;
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Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 1
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