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KMID : 1134820080370010103
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 1 p.103 ~ p.108
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Quality Characteristics of Abalone Porridge with Viscera
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Lee Kyung-A
Shin Eun-Soo
Lee Hye-Kyung
Kim Mi-Jung
Kim Koth-Bong-Woo-Ri
Byun Myung-Woo
Lee Ju-Woon
Kim Jae-Hun
Ahn Dong-Hyun
Lyu Eun-Soon
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Abstract
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To develop an optimal composite recipe for a functional abalone porridge including abalone viscera, this study investigated the effects of added viscera on the physical, textural and sensory characteristics of the porridge. Several kinds of abalone porridge were prepared with 1%, 2%, 3%, 4%, or 5% of the viscera (w/w) and with round rice, half rice, or ground rice. pH of the porridge with half and ground rice decreased with increasing amounts of the viscera. TBARS value increased with increasing size of rice and increased with increasing amount of the viscera in the porridge with round and ground rice. Yellowness of the porridge increased significantly by the addition of the viscra. Among the four textural properties, consistency and firmness increased with increasing size of rice; in contrast, viscosity and cohesivness decreased with
increasing size of rice. However, textural properties of the porridge were not significantly different by the addition of the viscera. In the sensory evaluation, sensory scores of the porridge with round and half rice were higher than with round rice for texture, taste and total. In conclusion, concerning overall sensory evaluation, round rice porridge with 2% viscera, half rice porridge with 3% viscera and ground rice porridge with 4% viscera showed the best results, implying that developing functional abalone porridge using the viscera may be worthy.
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KEYWORD
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abalone porridge, viscera, sensory evaluation, quality characteristics
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