• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.231-237
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• 2009

The principal objective of this study was to determine the quality characteristics of tofu prepared with the addition of skate (Raja kenojei) powder. The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the used skate powder were 5.34%, 14.15%, 1.90%, 76.60%, and 2.08%, respectivly. The yield rate of the tofu did not differ significantly with the level of added skate powder; however, significant reductions in pH and a significant increase in acidity were observed. The L and b values of the tofu decreased with increases in the amount of added skate powder in the formulation, whereas the a values increased directly with the amount of added skate powder. Furthermore, hardness was increased significantly as the level of skate powder increased. In terms of overall acceptability, the preferred tofu samples were the control and the group to which, 1.0% skate powder was added.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.771-778
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• 2008

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.808-813
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• 2011

This study was conducted to promote the utilization of fish paste containing skate (Raja kenojei) powder. The tested concentrations of skate (Raja kenojei) powder were 0, 1, 3, and 5%. The pH levels of the samples ranged from 6.88 to 7.00, whereas moisture contents ranged from 79.51 to 80.35%. Increasing the amount of skate (Raja kenojei) powder in the fish paste tended to decrease lightness (L) in Hunter color value while increasing redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding four times. Overall, according to the results of our sensory evaluation, fish paste prepared with 3% skate (Raja kenojei) powder was preferred over other fish pastes. Therefore, these results suggest that skate (Raja kenojei) powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.353-360
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• 2008

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented with different concentrations of skate powder. Cooking quality, mechanical texture properties, gelatinization temperature and viscosity were measured, after which sensory evaluation was performed with prepared noodles. Water binding capacity, solubility and swelling power of the composite skate powder and wheat flours were higher than those of pure wheat flour. Gelatinization temperature of the composite skate powder and wheat flours increased, while initial, interim, and maximum-viscosity at $95^{\circ}C$, decreased, with increasing skate powder content. In relation to color values, increasing skate flour content led to decrease in L and b values and increase in a value. For the textural characteristics, the addition of skate powder increased hardness, springiness, chewiness and adhesiveness. Overall, noodles made with 3% skate powder were preferred compared to other samples.

• Food Science and Preservation
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• v.17 no.4
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• pp.435-443
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• 2010

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

• Journal of Korean Home Economics Education Association
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• v.12 no.2
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.