Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Food Quality Characteristics of Instant Gruel Prepared with Peeled Krill Euphausia superba Meat

크릴(Euphausia superba) 육을 이용한 인스턴트 죽의 품질특성 평가

  • Jung, Hae-Rim (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Eun-Hye (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Chun, Byung-Soo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 정해림 (부경대학교 식품공학과/식품연구소) ;
  • 최은혜 (부경대학교 식품공학과/식품연구소) ;
  • 이양봉 (부경대학교 식품공학과/식품연구소) ;
  • 전병수 (부경대학교 식품공학과/식품연구소) ;
  • 김선봉 (부경대학교 식품공학과/식품연구소)
  • Received : 2013.05.08
  • Accepted : 2013.07.10
  • Published : 2013.08.31
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Abstract

Instant krill gruel was produced using peeled Antarctic krill Euphausia superba as a high nutritional ingredient and the food quality was investigated. The food quality of krill gruel was examined by measuring proximate composition, cholesterol, calorie, Hunter color value, total amino acids, fatty acids, fluoride, viscoelastic properties, and by sensory evaluation. The krill gruel had a moisture content of 87% and a pH of 6.65. The krill gruel contained 51 kcal/100 g, and 0.1% fat and 3.5 mg/100 g cholesterol. Its fatty acid composition exhibited high levels of unsaturated fatty acids. The levels of oleic acid and linolenic acid were high, and n-3, n-6, and n-9 fatty acid contents ranged from 1% to 6%. The total amino acid content was 2132 mg/100 g, and the levels of glutamic acid, aspartic acid, leucine, alanine, and arginine were particularly high. Essential amino acids accounted for over 30% of the total amino acids. Fluoride level in the krill gruel was 3.07 mg/kg. The viscoelastic properties of the krill gruel were determined as 6.28 Pa at shear stress of 2.51 Pa. In the recovery test, the elastic restoring force after deformation was low.

Keywords

References

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