Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains

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Title:	Evaluation of kamaboko quality characteristics when it is produced using sorghum distillers grains
Authors:	Chin Fu Chou;Shu Chen Hsu;Ying Che Huang
Contributors:	健康暨護理學院
Date:	2021-05
Issue Date:	2022-06-15T05:51:46Z (UTC)
Abstract:	Kamaboko is an important fish product that is consumed in high volumes across the globe. This study investigated whether the amount of sorghum distillers grains (SDGs) contained in kamaboko affected its quality. Kamaboko containing SDG had significantly higher cohesiveness and chewiness, but reduced springiness and gumminess. However, the SDG addition ratio had no significant effect on hardness. The pH value (range, pH 4.98–5.87) and cooking loss (range, 2.54–2.71%) were significantly lower than the control group (5.99 and 5.27%, respectively). The kamaboko's emulsification stability and water loss (range, 1.22–1.59%) decreased with increasing SDG; however, the differences were not significant. The fat loss (range, 0.02–0.10%) and water-holding capacity (WHC) (range, 91.56–95.91%) at high SDG addition ratios (100%) were significantly lower than those in the control group (0.07 and 96.12%, respectively).
Appears in Collections:	[Department of Food Science and Nutrition] Papers

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