The Quality Characteristics of Sauce Made with Rock Lobster
2004
Lee, K.I. (Yangsan College, Yangsan, Republic of Korea), E-mail: [email protected]
The purpose of this study was to evaluate the sensory characteristics and investigate the nutrients composition of sauce made with rock lobster shells or heads. Rock lobster head sauce(LHS) turned out to have better appearance, color, taste, flavor, texture and viscosity than rock lobster shell sauce(LSS). The crude protein content was 1.95% in LHS and 1.56% in LSS, and the crude lipid content was 1.60% in LHS and 2.27% in LSS.
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Эту запись предоставил Korea Agricultural Science Digital Library