Quality Characteristics of Fish Paste with Shrimp Powder

Seo, Jae-Sil; Cho, Hee-Sook

doi:10.11002/kjfp.2012.19.4.519

Cited by 17 publications

(12 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…[5][6][7] Previous studies of food products, including shrimp powder have been investigated before as shrimp sauce, teriyaki sauce, and cake with shrimp powder. [8][9][10] However, there is no study finding that adding rebon shrimp powder for consumption of children aged 4-5 years has benefit to improve its nutritional value.…”

Section: Introductionmentioning

confidence: 99%

Rebon Shrimp Powder Addition Influence to Nutritional Values, Organoleptic Properties and Acceptance of Supplementary Food by Children Aged 4-5 Years Old

Sulistiyono¹,

Herawati

Arya

2017

Kesmas: National Public Health Journal

View full text Add to dashboard Cite

Malnutrition and stunting prevalence in under-five children in Cirebon City are still high that reach 13.9% and 15.7%. Rebon shrimp (Acetes erythraeus) contains high protein and calcium. Influence of adding rebon shrimp in supplementary food (lemu porridge and steamed sponge) towards nutrition quality was investigated. This study aimed to determine effects of rebon shrimp powder on nutritional values, organoleptic properties and food acceptance. Laboratory test and Nutriservey software were used to measure nutritional value of rebon shrimp powder and nutrition of supplementary food. Organoleptic test used completely randomized design with four treatments (0%, 5%, 10%, 15% shrimp powder) and two repetitions. Respondents were 30 students of Nutrition Studies Program in Cirebon with 7 hedonic scale (organoleptic test) and 50 children aged 4-5 years in integrated health care (acceptance test). As the result, the level of ash, protein and calcium of rebon shrimp powder met the Indonesian National Standard. Energy, protein and calcium significantly increased (p value < 0.05).Nutrient content of steamed sponge per 100 gram with 5% rebon shrimp powder supplied 21.6% energy, 18.9% protein and 25.9% calcium on recommended dietary allowances. Preference level of color, flavor, taste, texture and overall were significantly different. Lemu porridge with 5% rebon shrimp powder was accepted by 80% of the children and the steamed sponge acceptance reached 88%. Keywords: Children, malnutrition, rebon shrimp powder, supplementary food Abstrak Prevalensi gizi kurang dan stunting pada anak bawah lima tahun (balita) di Kota Cirebon masih cukup tinggi yaitu mencapai 13,9% dan 15,7%. Udang rebon (Acetes erythraeus) memiliki kandungan protein dan kalsium yang tinggi. Pengaruh penambahan udang rebon dalam makanan tambahan (bubur lemu dan bolu kukus) terhadap kualitas gizi diteliti. Penelitian ini bertujuan untuk mengetahui pengaruh bubuk udang rebon terhadap nilai gizi, sifat organoleptik dan daya terima. Uji laboratorium dan perangkat lunak Nutriservey digunakan untuk analisis nilai gizi bubuk udang rebon dan gizi makanan tambahan. Uji organoleptik menggunakan rancangan acak lengkap dengan empat perlakuan (bubuk udang rebon 0%, 5%, 10%, 15%) dilakukan dua kali pengulangan. Responden adalah 30 mahasiswa program studi gizi Cirebon, mrnggunakan 7 skala hedonik (uji organoleptik) dan 50 anak-anak usia 4-5 tahun di posyandu (uji daya terima). Hasilnya adalah kadar abu, protein dan kalsium bubuk udang rebon memenuhi Standar Nasional Indonesia. Energi, protein dan kalsium meningkat signifikan (nilai p < 0,05). Kandungan gizi per 100 gram bolu kukus dengan bubuk udang rebon 5% memenuhi angka kecukupan gizi energi 21,6%, protein 18,9% dan kalsium 25,9%. Tingkat kesukaan pada warna, aroma, rasa, tekstur dan keseluruhan berbeda signifikan (nilai p < 0,05). Bubur lemu dengan bubuk udang rebon 5% dapat diterima oleh 80% balita dan bolu kukus mencapai 88%. Kata kunci: Anak-anak, gizi kurang, bubuk udang rebon, makanan tambahan

show abstract

Section: Introductionmentioning

confidence: 99%

Rebon Shrimp Powder Addition Influence to Nutritional Values, Organoleptic Properties and Acceptance of Supplementary Food by Children Aged 4-5 Years Old

Sulistiyono¹,

Herawati

Arya

2017

Kesmas: National Public Health Journal

View full text Add to dashboard Cite

show abstract

“…, tuarine, arginine glycine (Seo and Cho, 2012;Park et al, 2003), pyroglutmic acid, propionic acid, lactic acid (Kim et al, 2015) , , , Cho and Kim, 2009). (Ahn et al, 2014), (Ahn et al, 2006a), (Baek et al, 2011), (Oh, 2007), (Ahn et al, 2006b), (Lim et al, 2015;Kim et al, 2015) and Park, 1994), / (Chang et al, 1994), (Kim et al, 1999), (Lee et al, 2000), (Ryoo, 2010) , .…”

Section: 서 론mentioning

confidence: 99%

“…, , , . (Seo and Cho, 2012), (Lee et al, 1999), (Park et al, 2006b), , (Park, 2013), (Cho and Kim, 2011), (Park et al, 2006a) (Seo and Cho, 2012) . pH 7.0, 3% 7.2, 6% 7.3, 9% 7.5, 12% 7.7 , pH (8.38) .…”

Section: 서 론mentioning

confidence: 99%

The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder

Kim¹,

Jung²,

Jung³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

View full text Add to dashboard Cite

This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.Key words: Red snow crab, Fish paste, Crab leg-meat powder, Chionoecetes japonicus This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial Licens (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Total 100.0 100.0 100.0 100.0 100.0 1 CON, fish paste added amount 0% of red snow crab meat powder; 3 RCP, fish paste added amount 3% of red snow crab meat powder; 6 RCP, fish paste added amount 6% of red snow crab meat powder; 9 RCP, fish paste added amount 9% of red snow crab meat powder; 12 RCP, fish paste added amount 12% of red snow crab meat powder.2 RMP, red snow crab leg-meat powder AA . 색도 조직감 및 절곡검사 관능검사

show abstract

“…, tuarine, arginine glycine (Seo and Cho, 2012;Park et al, 2003), pyroglutmic acid, propionic acid, lactic acid , …”

Section: The Quality Characteristics and Processing Of Madeleine Contmentioning

confidence: 99%

The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder

Kim¹,

Jung²,

Jun³

et al. 2016

Korean Journal of Fisheries and Aquatic Sciences

View full text Add to dashboard Cite

In this study, we investigated the quality characteristics of madeleine combined with lyophilized red snow crab Chionoecetes japonicus leg-meat powder (CM). The madeleine was prepared by the addition of wheat flour containing 0, 1, 5, 10, 15 and 20% concentrations of CM. Moisture content, pH, and baking loss rate did not differ significantly among groups. Light coloration significantly decreased in a dose-dependent manner, while red and yellow coloration significantly increased. Hardness, chewiness and gumminess significantly increased in a dose-dependent manner, while cohesiveness, springiness and adhesiveness did not differ from CON (madeleine containing 0% CM). In terms of sensory characteristics, appearance and color did not differ compared to CON, while taste, flavor and overall preference increased in a dose-dependent manner, with CM10 having the highest score among the groups. The present study assesses the potential of this improved formula as a convenience food.

show abstract

Quality Characteristics of Fish Paste with Shrimp Powder

Cited by 17 publications

References 6 publications

Rebon Shrimp Powder Addition Influence to Nutritional Values, Organoleptic Properties and Acceptance of Supplementary Food by Children Aged 4-5 Years Old

Rebon Shrimp Powder Addition Influence to Nutritional Values, Organoleptic Properties and Acceptance of Supplementary Food by Children Aged 4-5 Years Old

The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder

The Quality Characteristics and Processing of Madeleine Containing Red Snow Crab Chionoecetes japonicaus Leg-Meat Powder

Contact Info

Product

Resources

About