멸치 분말을 첨가한 튀김어묵의 제조 및 품질특성

摘要: To provide functional properties in fish paste, boiled?dried anchovy [small size (SS) and large (LS)] powder containing high amount of calcium was added at 0, 1, 2, 5, 10% (w/w) levels. The fried paste were evaluated by determination sensory physicochemical characteristics such as color, texture, folding test, contents. Calcium content the increased with increasing amount. Increasing SS LS tended to decrease lightness, redness Hunter color value, while yellowness. All samples 3 mm thickness had good flexibility did not break even after 4 times folds. pastes showed highest values strength, hardness, adhesiveness. In overall acceptance evaluation, 1% 2% show any difference comparison control. These results suggest that can be applied products allow for