Senthil A, Mamatha B S, Mahadevaswamy M
Department of Sensory Science, Central Food Technological Research Institute, Mysore, India.
Int J Food Sci Nutr. 2005 Aug;56(5):327-35. doi: 10.1080/09637480500224205.
Physico-chemical properties of Eucheuma, such as soluble solids (27.5+/-0.02%), water holding capacity (17.7+/-0.08g/g) and oil holding capacity (2.14+/-0.07g/g) were estimated as measures of its functionality. Eucheuma powder was used as an ingredient in the preparation of fish cutlet. Dried Eucheuma powder was added at levels of 5, 7.5, 10, 12.5 and 15% and physicochemical characteristics of fish cutlet were studied. Sensory evaluation showed that use of Eucheuma significantly (P<or=0.05) influenced texture of fish cutlet. It was found that Eucheuma powder could be incorporated into fish cutlet upto 10% level without adversely affecting the appearance, texture and acceptability.
麒麟菜的物理化学性质，如可溶性固形物（27.5±0.02%）、持水量（17.7±0.08g/g）和持油量（2.14±0.07g/g）被作为其功能的衡量指标进行了评估。麒麟菜粉被用作鱼饼制备中的一种成分。以5%、7.5%、10%、12.5%和15%的水平添加干燥的麒麟菜粉，并研究了鱼饼的物理化学特性。感官评价表明，麒麟菜的使用显著（P≤0.05）影响了鱼饼的质地。结果发现，麒麟菜粉可以以高达10%的水平添加到鱼饼中，而不会对外观、质地和可接受性产生不利影响。
