Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Assessment of Quality Characteristics of the Shrimp Powder, Jook, for Elderly Foodservice Operation

노인급식에 적용하기 위한 새우 죽의 물리적, 관능적 품질특성 평가

  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Kim, Kyung-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부) ;
  • 김경희 (목포대학교 생활과학부)
  • Published : 2009.08.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

Keywords

References

  1. AOAC. 1980. Official Method of Analysis, 13th ed., Association of Offical Analytical Chemists, Washington, DC, USA
  2. AOAC. 1990. Official Method of Analysis. 14th ed., Association of Official Analytical Chemists, Washington, DC, USA
  3. Bergman CJ, Gualberto DG, Weber CW. 1994. Development of a high-temperature-dried soft wheat pastasupplemented with cowpea (Vigna unguiculta (L.) Walp). cooking quality, color and sensory evaluation. Cereal Chem., 71(5):523-527
  4. Choi SH. 1987. Cooked odor components of Sergia Lucens and its fermented product. Korean J Food Sci Technol., 19(2):157-163
  5. Funami T, Tsutsumino T, Kishimoto K. 2006. Thickening and gelling agent used for thickened and care food. J Cookery Sci Jpn., 39(3):259-266
  6. Han KH, Choi MS. 2002. Relationship among nutritional intake status, eating behaviors and related factors of the elderly in cheongju city. Korean J Dietary Culture, 17(2):131-140
  7. Hwang SH, Chung HS, Youn KS. 2006. Quality Characteristics of Ripened Pumpkin Powder and Gruel in Relation to Drying Methods. J East Asian Soc Dietary Life, 16(2):180-185
  8. Joo KJ, Kang MY. 2003. Effects of added corn oil on the formation of volatile flavor compounds in dry shrimp during roasting process. J Korean Soc Food Sci Nutr., 32(5):655-660 https://doi.org/10.3746/jkfn.2003.32.5.655
  9. Kim HK, Chang YS, Shin HS. 1989a. Effects of cooking and drying methods on the taste component and microstructure of shrimp. J Korean Agric Chem Soc., 32(3):278-285
  10. Kim HK, Jo KS, Shin HS. 1989b. Effects of cooking and drying methods on the quality of shrimp. J Korean Agric Chem Soc., 32(3):286-294
  11. Kim HY. 2007. Assessment of Microbial Quallity on the Preparation of Stir-Fried Dried -Shrimp wih Garlic stems in the Meal Service Operation for the Elderly. Korean J Food Culture, 22(4):441-448
  12. Kim HY, Ryu SH. 2003. Evaluation of hazardous factors for the application of HACCP on production and transportation flow in home-delivered meals for the elderly. Korean J Food Cookery Sci., 19(2):195-209
  13. Kim JM, Lee YC, Kim KO. 2003. Effects of Convection Oven Dehydration Conditions on the Physicochemical and Sensory Properties of Ginkgo Nut Powder. Korean J Food Sci Technol., 35(3):393-398
  14. Kim JM, Suh DS, Kim YS, Kim KO. 2004. Physical and sensory properties of rice gruels and cakes containing different levels of ginkgo nut powder. Korean J Food Sci Technol., 36(3):410-415
  15. Kim JS. 2001. Food components characteristics and utilization of shrimp processing byproducts. Agriculture Life Sci., 8(1):66-75
  16. Kim KH, Cho HS. 2008. The physicochemical and sensory characteristics of Jook containing different levels of Skate (Raja kenojei) flour. J East Asian Soc Dietary Life, 18(2):207-213
  17. Kuroda R. 2005. Soft food for the aged. Kousei Science Institute Inc. Tokyo, Japan. pp 42-45
  18. Lee GC, Kim JE, Kim SJ. 2004. Quality characteristics of Tarakjuk (milk-rice porridge) with different roasting conditions during refrigerated storage. Korean J Food Cookery Sci., 20(4):342-351
  19. Lee GC, Kim SJ, Koh BK. 2003. Effect of roasting condition on the physicochemical properties of rice flour and the quality characteristics of Tarakjuk. Korean J Food Sci Technol., 35(5):905-913
  20. Lee JE, Suh MH, Lee HG, Yang CB. 2002. Characteristics of Job's tear gruel by various mixing ratio, particle size and soaking time of Job's tear and rice flour. Korean J Food Cookery Sci.,18(2):193-199
  21. Lee KI, Cho JE, Ahn HK. 2007. Volatile flavor compounds identified from the sauces made with waste of shrimp, crab and lobster. The Korean J Culinary Research, 13(1):119-128
  22. Lee MJ, Lee SJ, Cho JE, Jung EJ, Kim MC, Kim GH, Lee YB. 2002, Flavor characteristics of volatile compounds from shrimp by GC Olfactometry (GCO). J Korean Soc Food Sci Nutr., 31(6):953-957 https://doi.org/10.3746/jkfn.2002.31.6.953
  23. Lowry OH, Rosebrough NI, Farr AL, Randall RJ. 1951. Protein measurement with the Folin phenol reagent. J Biol Chem.,193(3):265-275
  24. National Statistical Office. 2005. An annual statistics report of cause of death 2005
  25. Oh GS, Na HS, Lee YS, Kim K, Kim SK. 2002. Texture of cooked milled added waxy black rice and glutinous rice. The Korean Soc Food Sci & Technol., 34(3):213-219
  26. Park BH, Cho HS. 2006. Quality characteristics of dried noole made with dioscorea japonica flour. Korean J. Food Cookery Sci.,22(2):173-180
  27. Park BH, Cho HS. 2009. Quality characteristics of Jook prepared with Lotus root powder. J Korean Home Economic Asso., 47(3):79-85
  28. Park JL, Chae KY, Hong JS. 2007. The quality characteristics of black sesame gruels made with different concentrations of steamed black sesame and various kinds of rice powder. Korean J Food Cookery Sci., 23(3):919-929
  29. Park JL, Kim JM, Kim JG. 2003. A study on the optimum ratio of the ingredients in preparation of black sesame gruels. Korean J Food Cookery Sci., 19(6):685-693
  30. Ryu SY, Cho YS, Cho YK, Jung AR, Shin JH, Yeo IO, Joo NM, Han YS. 2007. The physicochemical and sensory characteristics of almond gruel according to the concentration and pretreatment of almonds. Korean J Food Cookery Sci., 23(6):832-838
  31. Teshima T. 2005. A handbook for nursing-care diet. Ishiyaku publishers Ins. Tokyo, Japan. pp 28-38
  32. Yang YH, Kim MH, Kwon OY, Lee KJ, Park SC, Lee JW, Byun MW, Kim MR. 2007. Effects of gamma irradiation on the physicochemical properties of rice flour porridge. Korea J Food Cookery Sci., 23(5):961-967
  33. Zhang X, Lee FZ, Kum JS, Ahn TH, Eun JB. 2003. The effect of processing condition on preference in sensory quality of pine nut gruel. Korean J Food Sci Technol., 35(1):33-37