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초록보기

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

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기사명 저자명 페이지 원문 목차
해수산 무지개송어(Oncorhynchus mykiss) 프레임 육포의 위생적 및 영양적 특성 = Nutritional and Microbiological Characterization of Fish Jerky Produced Using Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss 김민우, 김용중, 김민주, 이수광, 박선영, 최병대, 허민수, 김진수 pp.263-269

해수산 무지개송어(Oncorhynchus mykiss) 프레임 육포의 관능 특성 = Sensory Characterization of Fish Jerky Produced from Frame Muscle of the Sea Rainbow Trout Oncorhynchus mykiss 김용중, 김민우, 김민주, 이수광, 박선영, 김진수 pp.270-276

홍게(Chionoecetes japonicus) 다릿살 분말을 첨가한 마들렌의 제조 및 품질특성 = (The)Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder 김병목, 정민정, 전준영, 김동수, 정인학 pp.277-284

홍게(Chionoecetes japonicus) 다릿살 분말 첨가가 국수의 품질 특성에 미치는 영향 = Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles 김병목, 정민정, 김종찬, 전준영, 김동수, 정인학 pp.285-292

마른 새우(Acetes chinensis) 첨가 Extrusion 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 품질특성 = Processing and Characteristics of Snacks Make from Extrusion Rice Oryza sativa and Dried Shrimp Acetes chinensis 제해수, 강경훈, 정희범, 박시영, 강영미, 성태종, 이재동, 박진효, 김정균 pp.293-300

개조개(Saxidomus purpuratus) 패각분말로부터 젖산칼슘의 제조 및 특성 = Characterization of Calcium Lactate Prepared from Butter Clam Saxidomus purpuratus Shell Powder 윤인성, 이균우, 이현지, 박성환, 박선영, 이수광, 김진수, 허민수 pp.301-309

톳(Hizikia fusiformis)을 첨가한 흰찰쌀보리죽의 제조 및 품질특성 = Processing and Quality Characteristics of Glutinous Barley Gruel Containing Hizikia fusiformis 이연지, 임승용, 김원석, 김용태 pp.310-316

사료 지질원이 비단잉어(Cyprinus carpio var. koi) 치어의 성장 및 체조성에 미치는 영향 = Influences of Different Dietary Lipid Sources on the Growth, Body Composition, and Fatty Acid Profiles of Juvenile Fancy Carp Cyprinus carpio var. koi 김이오, 이상민 pp.317-322

항산화 기능 사료첨가제가 조피볼락(Sebastes schlegelii)의 성장, 체조성, 혈액성상 및 세균 공격성에 미치는 영향 = Effects of Dietary Antioxidant Supplementation on the Growth, Serum Chemistry, Body Composition and Challenge Test Results of Juvenile Rockfish Sebastes schlegelii 윤아영, 김희성, 서영완, 조성환, 배준영 pp.323-329

해삼사료원료로서 육상순환여과양식장 고형오물의 이화학적 특징과 해삼(Apostichopus japonicus)의 소화흡수율 = Fecal Solid Feed from the Recirculating Aquaculture System of the Renewable Sea Cucumber Apostichopus japonicus 정우철, Feng Jin, 최종국, Anisuzzaman Md, 최병대, 강석중 pp.330-336

노지양식장에서 채롱양식과 바닥양식에 따른 해삼(Apostichopus japonicus)의 성장특성 = Sea Cucumber Apostichopus japonicas Growth in Pond-bottom and Lantern-net Cultures 정우철, 한종철, 강석중 pp.337-342

소형 순환여과양식시스템에서 어린 해삼(Apostichopus japonicus) 사육 = (A)Laboratory-scale Recirculating Aquaculture System for Sea Cucumber Apostichopus japonicus 정우철, Feng Jin, 최종국, 한종철, 최병대, 강석중 pp.343-350

은편모류 Teleaulax amphioxeia의 윤충류 Brachionus plicatilus 및 이매패류 유생 2종에 대한 먹이 기능성 평가 = Growth Performance of the Rotifer Brachionus plicatilus and the Larvae of Two Bivalves Fed on the Cryptophyte Teleaulax amphioxeia 박희원, 김형섭, 조수근 pp.351-358

명태(Theragra chalcogramma) 종묘에서 분리된 Vibrio anguillarum의 생화학적, 분자생물학적 특성 = Biochemical and Molecular Characteristics of Vibrio anguillarum Isolated from Alaska Pollock Theragra chalcogramma Seedlings 전찬혁, 남우화, 김정호 pp.359-366

동해 포항 연안 문치가자미(Pseudopleuronectes yokohamae)의 성숙과 산란 = Maturity and Spawning of the Marbled Flounder Pseudopleuronectes yokohamae off the Coast of Pohang, East Sea 김소라, 차형기, 이재봉, 이해원, 양재형, 백혜자, 김성태 pp.367-375

어획특성을 이용한 삼치(Scomberomorus niphonius)의 회유경로 추정 = Understanding the Migration Path of Spanish Mackerel Scomberomorus niphonius using Catch Distributions 김희용, 임유나, 송세현, 김영혜 pp.376-384

해조류 군집지수에 기초한 해양국립공원의 생태학적 평가 = Ecological Evaluation of Marine National Parks Based on Seaweed Community Index 오지철, 최한길, 김철도, 안중관 pp.385-392

대한해협 저층해류의 관측 = Observations of Bottom Currents in the Korea Strait 이재철, 김대현 pp.393-403

울릉도 연안에 서식하는 불볼락(Sebastes thompsoni) 성숙과 산란 = Maturity and Spawning of Sebastes thompsoni in the Coastal Waters off Ulleungdo, Korea 양재형, 이재봉, 이해원, 차형기, 김소라, 허요원 pp.404-409

참고문헌 (32건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists. Washington DC, U.S.A., 69-74. 미소장
2 Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham 네이버 미소장
3 Quality Characteristics of Tofu Added with Shrimp Powder 소장
4 Cho HS and Kim KH. 2009b. Assessment of quality characteristics of cookies prepared with shrimp powder for a snack served to kindergarteners. Korean J Food Culture 24, 199- 205. 미소장
5 Cho SY, Joo DS, Park SH, Kang HJ and Jeon JK. 2000. Change of taurine content in squid meat during squid processing and taurine content in the squid processing waste water. J Korean Fish Soc 33, 51-54. 미소장
6 Ha TY. 2008. Health functional properties of rice. Food Industry Nutr 13, 22-26. 미소장
7 Preparation of Snack Using Residues of Fish Gomtang 소장
8 Je HS, Yoon MJ, Lee JD, Kang KH, Park SY, Park JH and Kim JG. 2015a. Characteristics of the dependent variable due to changes in the conditions of the independent variable during the producing of collets added with rice and dried shrimp by single extruder. Korean Soc Fish Mar Sci Edu 27, 1354- 1365. http://dx.doi.org/10.13000/JFMSE.2015.27.5.1354. 미소장
9 Je HS, Yoon MJ, Lee JD, Kang KH, Jung HB, Park SY, Park JH and Kim JG. 2015b. Characteristics of the dependent variables due to the conditions of the independent variables of coating process during the producing of snack using rice collet added with dried shrimp. Korean Soc Fish Mar Sci Edu 27, 1821-1830. http://dx.doi.org/10.13000/ JFMSE.2015.27.6. 1821 미소장
10 Processing Conditions of Expanded Anchovy Snack and Monolayer Moisture Content of the Products 소장
11 Preparation and Food Component Characteristics of Snack Using Flatfish-Frame 소장
12 Preparation and Characteristics of Snack Using Conger Eel Frame 소장
13 Kim HR, Kim MS, Kim MH, Son CW, Kwak ES, Heo OS and Kim MR. 2009. Analysis of sodium (Na) and potassium (K) content of side dishes purchased from traditional and super market in Daejeon area. J East Asian Soc Diet Life 19, 350- 355. 미소장
14 Kim MR. 2011. The status of Korea's rice industry and the rice processing industry. Food Industry Nutr 16, 22-26. 미소장
15 Kim KH, Park BH, Cho YJ, Kim SR and Cho HS. 2009. Quality characteristics of shrimp flour added dumpling shell. Korean J Food Culture 24, 206-211. 미소장
16 Kim IS, Yang MR, Jo C, Ahn DU and Kang SN. 2011. Effect of gamma-irradiation on trans fatty acid, free amino acid and sensory evaluation of dry-fermented sausage. Korean J Food Sci Ani 31, 580-587. 미소장
17 Kim SI, Cho BR and Choi CB. 2013. Effects of sesame meal on growth performances and fatty acid composition, free amino acid contents, and panel tests of loin of Hanwoo steers. J Ani Sci Technol 55, 451-460. http://dx.doi.org/10.5187/ JAST.2013.55.5.451. 미소장
18 Kim SK, Kim IW, Han YI, Park HH, Lee KH, Kim ES and Cho MH. 1984. Calorie, mineral content and amino acid composition of Korean rice. J Korean Soc Food Nutr 13, 372-376. 미소장
19 Combination Effect of L-Arginine and L-Aspartic acid on Saltiness Enhancement of NaCl Solution 소장
20 KOSIS. 2015. Korean statistical infromation service. 미소장
21 Lee EH, Kim JS, Ahn CB, Joo DS, Lee SW, Lim CW and Park HY. 1989. Comparisons in food quality of anchovy snacks and its changes during storage. J Korean fish Soc 22, 49-58. 미소장
22 A Study on the Sodium and Potassium Intakes and Urinary Excretion of Adults in Busan 소장
23 Nonvolatile Taste Components of Three Strains of Agrocybe cylindracea 네이버 미소장
24 Formula optimization and storage stability of extruded puffed corn-shrimp snacks 네이버 미소장
25 MFDS. 2014. http://www.mfds.go.kr/index.do?mid=690&page No=2&seq=20062&cmd=v. 미소장
26 NIFS. 2014. http://www.nifs.go.kr/portal/page?id=aq_seaf ood_2_7&type=tot&from=totList&fim_col_id=2009- MF0008255-6-D01. 미소장
27 Oh IN, Cho SH, Park SY, Lim YY and An GH. 2011. Effect of season, tissue position and color on content of amino acids in cabbage (Brassica oleracea). CNU J Agr Sci 38, 79-86. 미소장
28 Park YH, Lee EH, Lee KH, Pyeun JH, Kim SK and Kim DS. 1980. Studies on the utilization of antarctic krill 2. Processing of paste food, protein concentrate, seasoned dried product, powdered seasoning, meat ball, and snack. J Korean Fish Soc 13, 65-80. 미소장
29 Quality Characteristics of Fish Paste with Shrimp Powder 소장
30 Shin JI. 1989. Present and future of the domestic snack food industry. Food Sci Industry 22, 4-12. 미소장
31 Steel R. GD and Torrine JH. 1980. Principle and procedures of statistics, 1st ed., McGraw-Hill Kogakusha, Tokyo, Japan, 187-221. 미소장
32 Tarladgis BG, Watts MM and Younathan MJ. 1960. A distillation method for quantitative determination of malonaldehyde in rancid food. J American Oil Chemists' Soc 37, 44- 48. http://dx.doi.org/10.1007/BF02630824. 미소장

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