DHA Enrichment of Salmon Patty using Emulsion Curd and Its Component Characteristics

• DOI: 10.5657/kfas.2010.43.4.285
• Publication Date: 2011-10-19T04:44:58Z
• Authors: Min-Soo Heu; Hyung-Jun Kim; Min-Seok Yoon; Kwon-Hyun Park; Joon-Ho Shin; Tae-Gee Lee; Jeong-Gyun Kim; Jin-Soo Kim
• Keywords: Browning

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty commercial patty. The moisture lipid contents of the DHA-enriched were 61.9% 7.7%, respectively. content was lower than in while higher. lipophilic hydrophilic browning indices 0.10 0.05, respectively, which those had 5% less trichloroacetic (TCA)-soluble nitrogen it firmer. There no differences proximate composition, indices, TCA-soluble content, hardness between soybean-added patties prepared experiment. Examining fatty compositions patties, saturated monoenoic decreased following order: > polyenoic composition increased that order. total amino 19.13 g/100 g, 32% higher (14.47 g). No enriching effect minerals would be expected on eating 100 g except for phosphorus. sensory evaluation indicated superior color taste to there difference flavor patties.