Sensory and Texture Properties of Seasoned Tofu Containing Freshwater Crab Meat

Ryu, Hong-Soo; Shin, Eunsoo; Jang, Dae‐Heung

doi:10.5657/kfas.2009.42.3.190

Cited by 2 publications

(1 citation statement)

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“…해조류가 가지고 있는 이러한 단점을 극복하기 위하여 최근 시도 되고 있는 방법이 미생물을 이용한 해조류 발효이다 (Bae and Eom et al, 2010) Peryam and Pilgrim, 1957;Ryu et al, 2009)으로 실시하였다. 7점은 "매우 좋다", 6점은 "약간 좋다", 5점은 "보통 좋다", 4점은 "보통", 3점은 "약간 싫다", 2점은 "보통 싫다", 1점은 "매우 싫다"로 나타내어 관능적 특성이 높을수록 높은 점수를 주도록 하였다 (Ryu et al, 2009 Fermentation was carried out at 30℃. Fermentation was carried out at 30℃; *, not determined.…”

Section: 유산균 발효에 의한 톳 추출액의 특성 변화 105unclassified

Changes in Physicochemical and Sensory Properties of Hizikia fusiforme Water Extract by Fermentation of Lactic Acid Bacteria

송호수¹,

김홍길²,

민혜옥

et al. 2011

Korean Journal of Fisheries and Aquatic Sciences

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This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to γ-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.

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Section: 유산균 발효에 의한 톳 추출액의 특성 변화 105unclassified

Changes in Physicochemical and Sensory Properties of Hizikia fusiforme Water Extract by Fermentation of Lactic Acid Bacteria

송호수¹,

김홍길²,

민혜옥

et al. 2011

Korean Journal of Fisheries and Aquatic Sciences

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Protein Qualities of Seasoned Tofu Containing Freshwater Crab Meat

Ryu

2009

Korean Journal of Fisheries and Aquatic Sciences

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The effect of freshwater crab meat additive on protein quality of tofu was studied. Tofu containing freshwater crab meat(TCM) prepared by the formulation for the best sensory qualities had about 20% more lipid and ash content than those of commercial tofu. TCM showed a higher content of lysine, methionine, cysteine and tyrosine compared with those in commercial tofu. TCM was comparable to commercial tofu(CT) regarding the in vitro protein digestibility(95%). A considerable difference in computed protein efficiency ratio(C-PER) resulted between CT(1.76-1.81) and TCM(2.61). Therefore, crab meat has potential as an ingredient for enriching essential amino acid and improving protein quality of CT.

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Sensory and Texture Properties of Seasoned Tofu Containing Freshwater Crab Meat

Cited by 2 publications

References 10 publications

Changes in Physicochemical and Sensory Properties of Hizikia fusiforme Water Extract by Fermentation of Lactic Acid Bacteria

Changes in Physicochemical and Sensory Properties of Hizikia fusiforme Water Extract by Fermentation of Lactic Acid Bacteria

Protein Qualities of Seasoned Tofu Containing Freshwater Crab Meat

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