Preparation and quality analysis of sodium-reduced fried fish cakes.
To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.
Masan Girls High School, Gyeongnam 631-862, Korea.
Hyun-Jung
HJ
Hwang
Department of Food Science and Biotechnology, Kyungnam University, Gyeongnam 631-701, Korea.
So-Yeon
SY
Choi
Department of Food Science and Biotechnology, Kyungnam University, Gyeongnam 631-701, Korea.
Seung-Cheol
SC
Lee
fried fish cake; quality evaluation; sodium-reduction