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Study on Instant Fish Cake Noodle Manufacturing Techniques Using Ultra-fine Powdered Kelp

산업식품공학 2019년 23권 3호 p.217 ~ 222
박유진 ( Park Yoo-Jin ) - 단국대학교 식품공학과

김세종 ( Kim Se-Jong ) - 단국대학교 식품공학과
한명륜 ( Han Myung-Ryun ) - 늘푸른바다(주)
장문정 ( Chang Moon-Jeong ) - 국민대학교 식품영양학과
김명환 ( Kim Myung-Hwan ) - 단국대학교 식품공학과


The purpose of this study is to investigate the effect of ultra-fine powder kelp powder as a natural food additive for fast rehydration on the quality of freeze-dried fish cake noodle with soft and elastic texture properties during or after cooking. The average moisture content and water activity ranges of freeze-dried fish cake noodle were 3.71±0.12% (dry basis) and 0.185-0.332, respectively. The water activity of freeze-dried fish cake noodle decreased upon increasing the kelp powder content at the same moisture content. The rehydration ratios of fish cake noodle with 1, 3, and 5% (w/w) of kelp powder were 1.39, 1.49, and 1.77 g water/g solid, respectively.
The hardness of the 5% (w/w) kelp powder-enhanced fish cake noodle after rehydration had the lowest value among the three samples upon using a texture profile analysis test (TPA). In the sensory hedonic test results, 5% (w/w) kelp powder added to fish cake noodle after rehydration produced the highest values in texture, flavor, and overall quality.


kelp; fish cake noodle; rehydration ratio; hardness; sensory test
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