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KMID : 1134820080370101323
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 10 p.1323 ~ p.1329
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Preparation and Characterization of Seasoned Salmon Powder
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Heu Min-Soo
Kim Jin-Soo
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Abstract
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For the development of new products using salmon, development of seasoned salmon powder was attempted and its characteristics were also examined. In the seasoned salmon powder prepared in this experiment (product P), the proximate composition was 42.1% moisture, 30.3% protein, 18.9% lipid, and 6.2% ash, and the Hunter color value showed 68.14 for the lightness, 7.86 for the redness, 19.13 for the yellowness and 35.12 for the color difference. TCA soluble-N content of product P was 360 ㎎/100 g, which is higher than that of commercial product (234 ㎎/100 g). In taste values, total value was 2.2 times higher in product P than in commercial product, and their major free amino acid was only glutamic acid. In both product P and commercial product, the major fatty acids were 16:0, 18:1n-9, 18:2n-6, and 22:6n-3. Total content of amino acid was higher in the product P (29.05 g/100 g) than in commercial product (20.79 g/100 g), and their major amino acids were aspartic acid, glutamic acid, leucine, and lysine. The results of sensory evaluation on the taste, color, and flavor showed that product P was superior to commercial product.
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KEYWORD
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salmon, seasoned salmon, salmon powder, salmon product
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