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2020 Vol.65, Issue 1 Preview Page

Original Research Article

Quality Characteristics of Fish Cakes Containing Flour Derived from Eight Rice Varieties

벼 품종 특성에 따른 쌀어묵의 품질 특성

Hyun-Joo Kim1
,
Yu-Young Lee1
,
Byong Won Lee1
,
Koan Sik Woo2
,
Jun Hyeon Cho3
,
Jihae Lee4
,
Byoungkyu Lee5*
김 현주1
,
이 유영1
,
이 병원1
,
우 관식2
,
조 준현3
,
이 지혜4
,
이 병규5*
1Researcher, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Korea
2Researcher, Research Policy Bureau, Rural Development Administration, Jeonju 55365, Korea
3Researcher, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Korea
4Researcher, Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 55365, Korea
5Senior Researcher, Department of Central Area Crop Science, National Institute of Crop Science, Rural Development Administration, Suwon 16613, Korea
1국립식량과학원 중부작물부 수확후이용과 농업연구사
2농촌진흥청 연구정책국 연구성과관리과 농업연구사
3국립식량과학원 남부작물부 논이용작물과 농업연구사
4국립농업과학원 농업생물부 잠사양봉소재과 농업연구사
5국립식량과학원 중부작물부 수확후이용과 농업연구관
*Corresponding Author
1 March 2020. pp. 40-46
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Abstract

In this study, we examined the quality of fish cakes prepared using the flour obtained from the following different rice varieties: Baekogchal, Dodamssal, Hangaru, Jeogjinju 2, Josaengheugchal, Saeminyeon, Saeilmi, and Shingil. The moisture content of the fish paste containing rice flour ranged from 67.40% to 69.90%, and was highest in the paste prepared using Baekogchal flour. The lipid and protein contents of the paste ranged from 0.05% to 0.43% and 11.36% to 11.69%, respectively, whereas the carbohydrate content was between 10.36% and 12.32%, and was highest in the paste prepared using Jeogjinju 2 flour. Fish cakes prepared using the flour from Baekogchal, Jeogjinju 2, and Josaengheugchal rice were found to have the hardest consistency. Sensory evaluations indicated that fish cakes prepared using Shingil flour had the best texture. Furthermore, the total polyphenol content was significantly higher in the fish cakes prepared using Josaengheugchal flour (165.12 mg GAE/100 g), whereas the DPPH and ABTS radical scavenging activities were significantly higher in the fish cakes prepared using Josaengheugchal flour (39.37 and 175.37 mg TE/100 g, respectively). In conclusion, we confirmed that the quality of fish cakes is affected by the characteristics of the flours obtained from different rice varieties. Among the varieties assessed, the quality of Shingil and Josaengheugchal varieties was suitable for preparing rice-containing fish cakes.

Keywords
cultivar
fish cake
quality
rice
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Information
  • Publisher :The Korean Society of Crop Science
  • Publisher(Ko) :한국작물학회
  • Journal Title :The Korean Journal of Crop Science
  • Journal Title(Ko) :한국작물학회지
  • Volume : 65
  • No :1
  • Pages :40-46
  • Received Date : 2019-11-28
  • Revised Date : 2020-01-13
  • Accepted Date : 2020-01-20
  • DOI :https://doi.org/10.7740/kjcs.2020.65.1.040
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