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KMID : 0380620130450050605
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 5 p.605 ~ p.612
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Nutrient Composition and Sensory Characteristics of Seokbakji Supplemented with Seafood
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Jang Mi-Soon
Park Hee-Yeon
Nam Ki-Ho
Nam Hyeon-Gyu
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Abstract
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We investigated changes in the nutrient compositions of seokbakji supplemented with seafood during storage at 5oC for 14 days. We added the seafood at a concentration of 10% (w/w) to salted radish and prepared seokbakji samples. Our results showed that the levels of moisture, crude lipids, crude ash, carbohydrates, and crude fibers did not differ markedly among the samples. However, the level of crude protein in seokbakji with added seafood was greater than that in control seokbakji. The highest level of Ca and P was determined in seokbakji supplemented with gizzard shad; the highest level of vitamin B2 was determined in seokbakji supplemented with sandfish, and the highest vitamin C content was determined in seokbakji supplemented with small octopus. Glutamic acid showed the highest content in seokbakji with seafood; further, hydroxyproline was the most abundant free amino acid. The results of sensory evaluation showed higher scores in the overall acceptability of seokbakji with seafood than in control seokbakji.
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KEYWORD
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seokbakji, seafood, nutrient composition, sensory evaluation
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