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KMID : 1160620130180030222
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Preventive Nutrition and Food Science
2013 Volume.18 No. 3 p.222 ~ p.225
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Preparation and Quality Analysis of Sodium-Reduced Fried Fish Cakes
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Hwang Hyun-Jung
Choi So-Yeon
Lee Seung-Cheol
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Abstract
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To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The qual-ity characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.
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KEYWORD
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fried fish cake, sodium-reduction, quality evaluation
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