게 페이스트 첨가 패티의 제조 및 특성

Abstract

New types of patties were prepared with surimi and crab paste, and then characterized. With an increase of additional ratios of crab paste, the moisture (64.8 to <TEX>$61.5\%$</TEX>) of the patties slightly decreased while the ash contents (2.3 to <TEX>$3.7\%$</TEX>) increased. The Hunter's color values of the patties decreased in lightness (L value, 58.79 to 54.27) but increased in redness (a value, -2.77 to 3.54). Thus, the patties that had added crab paste appeared slightly more reddish. According to the increasing of additional ratios of crab paste, sensory scores on color and flavor increased whereas the texture score decreased. From the above results, based on physical properties and sensory evaluation, the desirable additional ratio of crab paste for preparing patty was <TEX>$15\%$</TEX>. The calcium and phosphorus contents of the patties with the addition of <TEX>$15\%$</TEX> crab paste were 148.8 mg/100 g and 139.6 mg/100 g, respectively, and their ratio (approximately 1:1) was the optimal range in body absorption efficiency. The calcium absorption rate with the <TEX>$15\%$</TEX> additions was 4.9 times higher than that of the patty with no additions. Total amino acid content (16,302 mg/100 g) of the <TEX>$15\%$</TEX> additions showed no difference to the patty without additions, and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Exceptionally, the cysteine content of the patty with the <TEX>$15\%$</TEX> crab paste additions was 2 times higher than that found in the patty without crab paste. The major fatty acids were 16:0, 18:1n-9 and 18:2n-6 of the total lipids, and there was no difference between the patties with and without crab paste. The above results showed that crab paste can be used as a crab surimi gel source.