Quality Characteristics of Steamed Fish Paste with the Addition of Undaria pinnatifida Sporophyll Powder

Lee, Kang Yun; Yoon, Hye Hyun

doi:10.17495/easdl.2021.6.31.3.153

Cited by 2 publications

(2 citation statements)

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“…Gumminess and chewiness were 551.03–828.53 and 284.52–505.90, respectively, demonstrating a decreasing trend as the amount of garlic powder increased (P < 0.001). UPS powder was shown to significantly reduce the cohesiveness, gumminess, and chewiness of fish cakes 47 . Additionally, increasing the amounts of lees powder reduced the gumminess and chewiness of fish cakes 46 .…”

Section: Resultsmentioning

confidence: 99%

“…Similarly, the hardness of fish cakes decreased as the amount of lees powder increased, which was due to the formation of gluten in the flour upon addition of lees powder and reduced binding between proteins 46 . Increasing amounts of Undaria pinnatifida sporophyll (UPS) powder have also been found to reduce the hardness of fish cakes 47 . Another study reported that the hardness of raw noodles decreased as the amount of garlic powder increased, whereas the reduction was attributed to reduced binding between gluten proteins 23 .…”

Section: Resultsmentioning

confidence: 99%

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Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

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This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the antioxidant activity and quality characteristics. Increasing amounts of garlic powder in the prepared fish cakes were associated with increasing total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS+) radical scavenging activity, and reducing power. Furthermore, electronic tongue and electronic nose analyses showed an increased the intensity of umami and sourness and increased the levels of volatile compounds. The lowest trimethylamine peak corresponded to the highest amount of garlic powder. Sensory evaluation indicated that 3% garlic powder had the highest score for all criteria. Fishy odor decreased as the proportion of garlic powder increased. These findings suggest that the addition of 3% garlic powder improves quality characteristics, sensory preference, and antioxidant activity of fish cakes.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%