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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2005.1
- 수록면
- 195 - 200 (6page)
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초록· 키워드
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This study optimized the mixing ratios of seafood sauce with blue crab for maximal sensory attributes using a response surface methodology with central composite design. It evaluated sensory appeal, nutritional value, and some rheological properties. The optimal formulation appeared to be 252 g of tomato paste, 78 g of chopped garlic, and 519 g of blue crab block; this ratio resulted in a predicted sensory score of 5.7 (on a 7-point scale) for overall acceptability. Addition of blue crab block increased moisture, ash, and protein contents in various sauces, but fat contents were similar in every sauce. Major free amino acids such as glutamic acid, phosphoserine, asparagine, and arginine composed about 60% of the total amino acid content. Standard and optimized sauces were red and light yellow, and those color values were significantly higher than in American-style sauces. Optimal viscosity was half the value of American-style sauces; more blue crab block added to the sauce resulted in lower viscosity. Adding this sauce to seafood dishes will likely aid development of flavoring substances.
목차
등록된 정보가 없습니다.
참고문헌 (20)
참고문헌 신청
/ 1983 / Spectro- photometric assay using o-phthaldialdehyde of determination of proteolysis in milk and isolated milk proteins : 1219 ~ 1227
/ 1990 / Official Methods of Analysis 15th ed Association of Official Analytical Chemists
/ 1990 / Preparation of the hydrolyzate using crab byproduct after water extraction : 77 ~ 86
/ 1994 / Advances in Meat Research Quality attributes and their measurement in meat : 337 ~ 358
/ 1994 / Measurement of Food Pre-ferences : 97 ~ 136
/ 1990 / Official Methods of Analysis 15th ed Association of Official Analytical Chemists
/ 1990 / Preparation of the hydrolyzate using crab byproduct after water extraction : 77 ~ 86
/ 1994 / Advances in Meat Research Quality attributes and their measurement in meat : 337 ~ 358
/ 1994 / Measurement of Food Pre-ferences : 97 ~ 136
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