Browse > Article
http://dx.doi.org/10.3746/jkfn.2015.44.3.449

Quality Characteristics of Noodles Added with Freeze-Dried Fish Scale Collagen Mixture Powder  

Jung, You Min (Department of Food Science and Technology, Seoul National University of Science and Technology)
Bang, Eun Jung (Department of Food Science and Technology, Seoul National University of Science and Technology)
Kang, Sung Tae (Department of Food Science and Technology, Seoul National University of Science and Technology)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.3, 2015 , pp. 449-454 More about this Journal
Abstract
This study investigated the quality of noodles added with different amounts of freeze-dried fish scale collagen mixture powder (FDCMP). Freeze-dried fish scale collagen mixture was prepared by mixing ingredients (fish scale collagen : herb extracts : dextrin : distilled water=1:0.75:0.25:2), which were freeze-dried. Noodles were prepared by adding 0.5, 1.0, 1.5, and 2.0% (w/w) FDCMP based on flour weight. Cooked noodle weight and volume decreased with increasing amount of FDCMP, whereas turbidity of soups significantly increased. The water-binding capacity of FDCMP was higher than that of flour. Uncooked and cooked noodles showed reduced L values as well as increased a and b values increasing amount of FDCMP in the flour composite. Hardness and chewiness of cooked noodles significantly decreased with increased FDCMP content. Adhesiveness, cohesiveness, and gumminess increased with increased FDCMP content. Springiness and resilience were not significantly different between the control and FDCMP group. Finally, sensory evaluation results indicated that texture, mouthfeel, and overall preference of noodles containing 0.5% FDCMP were higher compared to those of the other samples. Based on cooking properties and sensory evaluation, freeze-dried fish scale collagen mixture powder up to 0.5% could be substituted for wheat flour to improve noodle quality.
Keywords
noodle; freeze-dried fish scale collagen mixture powder; quality characteristics; sensory evaluation; herb extracts;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
연도 인용수 순위
1 Oh BY, Lee YS, Kim YO, Kang JH, Jung KJ, Park JH. 2010. Quality characteristics of dried noodles prepared by adding Hericium erinaceum powder and extract. Korean J Food Sci Technol 42: 714-720.
2 Hyun YH, Hwang YK, Lee YS. 2001. A study of cooking properties of the noodle made of composite flour with green tea powder. J East Asian Soc Dietary Life 11: 295-304.
3 Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. 2005. Properties of wet noodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J Food Sci Technol 37: 579-583.
4 Kwak DY, Kim JH, Choi MS, Shin SR, Moon KD. 2002. Effect of hot water extract powder from safflower (Carthamus tinctorius L.) seed on quality of noodle. J Korean Soc Food Sci Nutr 31: 460-464.   DOI
5 Kim ML. 2006. Antioxidative activity of extracts from Gardenia jaminoides and quality characteristics of noodle added Gardenia jasminoides power. Korean J Food Cookery Sci 22: 237-243.
6 Park GS, Kim JY. 2010. Quality characteristics of rice noodles with added Allium victorialis powder. Korean J Food Cookery Sci 26: 772-780.
7 Kim HR, Lee JH, Kim YS, Kim KM. 2007. Physical and sensory characteristics of wet noodles prepared by adding Ge-Geol radish powder. Korean J Food Sci Technol 39: 283-288.
8 Hong SP, Jun HI, Song GS, Kwon KS, Kwon YJ, Kim YS. 2004. Characteristics of wax gourd juice-added dry noodles. Korean J Food Sci Technol 36: 795-799.
9 Ahn JW, Yoon JY. 2008. Quality characteristics of noodles added with Dioscorea japonica powder. Korean J Food Sci Technol 40: 528-533.
10 Jeon JR, Kim HH, Park GS. 2005. Quality characteristics of noodles prepared with pine needle powder and extract during storage. Korean J Food Cookery Sci 21: 685-692.
11 Sung SY, Kim MH, Kang MY. 2008. Quality characteristics of noodles containing Pleurotus eryngii. Korean J Food Cookery Sci 24: 405-411.
12 Perlish JS, Lemlich G, Fleischmajer R. 1998. Identification of collagen fibrils in scleroderma skin. J Invest Dermatol 90: 48-54.
13 Kim SK, Kwak DC. 1991. The enzymatic modification and functionalities of filefish skin collagen. J Korean Agric Chem Soc 34: 265-272.
14 Hong YS, Kim WU, Lee SS, Zoo YS, Min JK, Park SH, Lee SH, Cho CS, Kim HY. 1999. Treatment of rheumatoid arthritis with oral type II collagen. J Korean Rheum Assoc 6: 149-156.
15 Kim JW, Kim DK, Kim MJ, Kim SD. 2010. Extraction and bleaching of acid- and pepsin-soluble collagens from shark skin and muscle. Korean J Food Preserv 17: 91-99.
16 Kim JS. 2008. Isolation and the physicochemical characterization of collagen from skin of Bigeye tuna. MS Thesis. Kangnung National University, Gangneung, Korea. p 1-2.
17 Lee CH, Singla A, Lee Y. 2001. Biomedical applications of collagen. Int J Pharm 221: 1-22.   DOI   ScienceOn
18 Lee ET, Park HS, Hyun WS, Han SB, Kim SW, Park KC, Seo H. 1997. The effects of a thin sheet of type I collagen on wound healing of full thickness skin defects. Korean Soc Plast Reconstr Surg 24: 1245-1252.
19 Kwon MC, Kim CH, Kim HS, Syed AQ, Hwang BY, Lee HY. 2007. Anti-wrinkle activity of low molecular weight peptides derived from the collagen isolated from Asterias amurensis. Korean J Food Sci Technol 39: 625-629.
20 Kwon MC, Qadir SA, Kim HS, Ahn JH, Cho NH, Lee HY. 2008. UV protection and whitening effects of collagen isolated from outer layer of the squid Todarodes pacificus. J Kor Fish Soc 41: 7-12.
21 Lee MJ, Jeong NH. 2009. Preparation and availability analysis of collagen peptides obtained in fish scale. J Korean Oil Chemists' Soc 26: 457-466.
22 Han B. 2011. Effect of hydrolyzed collagen from Tilapia scale on bread quality. Adv Mater Res 183-185: 500-504.   DOI
23 Park KD. 1997. Characteristics of noodle added with chestnut flour. Korean J Food & Nutr 10: 339-343.
24 Kim YA. 2002. Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci 18: 632-636.
25 Kim KS, Joo SJ, Yoon HS, Hong JS, Kim ES, Park SG, Kim TS. 2003. Quality characteristics on noodle added with Pholiota adiposa mushroom powder. Korean J Food Preserv 10: 187-191.
26 Park SI, Cho EJ. 2004. Quality characteristics of noodle added with chlorella extract. Korean J Food & Nutr 17: 120-127.
27 Kim YS. 1998. Effects of Poria cocos powder on wet noodle qualities. Agric Chem Biotechnol 41: 539-544.
28 Song SH, Jung HS. 2009. Quality characteristics of noodle (Garakguksu) with Curcuma longa L. powder. Korean J Food Cookery Sci 25: 199-205.
29 Lee YS, Lim NY, Lee KH. 2000. A study on the preparation and evaluation of dried noodle products made from composite flours utilizing arrowroot starch. Korean J Soc Food Sci 16: 681-688.
30 Yang SJ, Hong JH. 2012. Extraction and physicochemical properties of collagen from squid (Todarodes pacificus) skin and Alaska pollack (Theragra chalcogramma) skin. Korean J Food Cookery Sci 28: 711-719.   DOI   ScienceOn
31 Nam KA. 2007. Characterization of (Todarodes pacificus) skin collagens and functionality of their enzymatic hydrolysates. MS Thesis. Kangnung National University, Gangneung, Korea. p 24.
32 Chong HS, Park CS. 2003. Quality of noodle added powder of Opuntia ficus-indica var. Saboten. Korean J Food Preserv 10: 200-205.