Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Characteristics of Fish Paste Containing Angelicae Gigantis Radix Powder

당귀 분말 함유 어묵의 품질 특성

  • Shin, Young-Ja (Division of Hotel Food Service & Culinary, Sung Duk College) ;
  • Lee, Jung-Ae (Department of Food, Nutrition and Cookery, Keimyung College) ;
  • Park, Geum-Soon (Department of Food Service Industry, Catholic University of Daegu)
  • 신영자 (성덕대학 호텔외식조리계열) ;
  • 이정애 (계명문화대학 식품영양조리과) ;
  • 박금순 (대구가톨릭대학교 식품외식산업학부)
  • Published : 2008.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to promote the of fish paste with angelicae gigantis radix powder as a food. The concentrations of angelicae gigantis radix powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added angelicae gigantis radix powder 37%. For the Hunter color values, the a values increased but the L and b values of the fish paste decreased increasing concentration of angelicae gigantis radix powder and the folding test good score in all the samples(AA). In texture test the hardness, chewiness, brittleness increased with increasing concentrations of angelicae gigantis radix powder. However, cohesiveness and springiness decreased increasing concentrations of angelicae gigantis radix powder. Sensorye valuation, color, flavor, hardness as the concentration of angelicae gigantis radix powder. Sleekness, and springness decreased increasing concentrations of angelicae gigantis radix powder. He fish paste 2% angelicae gigantis radix powder (2AGRP) the highest acceptance scores in color, the fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) highest acceptance scores in chewiness. The fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) also the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Results suggest that angelicae gigantis radix powder can be applied to fish paste to increase its quality.

당귀 분말을 0, 0.5, 1, 1.5, 2%를 함유한 어묵을 제조하여 수분함량, 색도와 절곡검사, 기계적 texture, 관능검사, 기호도 검사 등의 품질특성을 조사하였다. 당귀 분말을 첨가한 당귀어묵의 수분함량은 모든 시료가 37%대의 수분을 함유하고 있어 고른 분포를 띄었다. 색도 변화에서 어묵의 a값은 당귀 분말 첨가량이 증가할수록 증가하였으나 L과 b값은 당귀 분말의 첨가량이 증가할수록 감소하였다. 어묵의 유연성을 나타내는 절곡검사에서는 모든 시료에서 AA로 측정되어 당귀 분말의 첨가에 관계없이 우수한 것으로 나타났다. 당귀 분말을 첨가한 당귀어묵의 기계적 texture는 경도, 씹힘성, 파쇄성은 당귀 분말 첨가량이 증가할수록 증가하였으나, 응집성과 탄력성은 감소하였다. 어묵의 관능검사에서는 당귀의 색상, 향미, 경도는 당귀 분말의 첨가량이 증가할수록 높게 나타났으나, 매끄러운 정도와 느끼한 맛, 탄력성은 당귀 분말의 첨가량이 증가할수록 감소하였다. 색상은 2AGRP군이, 씹힘성은 0.5AGRP군이 가장 높게 평가되었다. 어묵의 기호도 검사에서는 0.5AGRP군이 외관의 기호도, 향미의 기호도, 맛의 기호도, 질감의 기호도, 전반적인 기호도 등의 모든 항목에서 가장 높은 평가를 받았다. 따라서 당귀를 첨가한 건강기능성 당귀 어묵의 가공 적성에 적절한 당귀의 첨가량은 0.5%가 적당하다고 사료되며 당귀를 함유한 고품질의 어묵의 제조 가능성을 확인하였다.

Keywords

References

  1. 박영순. 2002. 한방의 약리해설. 아카데미서적. 서울. pp 122-123
  2. 오진. 1971. 神農本草經. 한림사. 서울. pp 40-42
  3. 한국생약학교수협의회. 2002. 본초학. 아카데미서적. 서울. pp 779- 783
  4. Bae MS, Ha JU, Lee SC. 2007. Quality properties of high calcium fish paste containing anchovy. Korean J Food Cookery Sci 23(4):561-566
  5. Cho SH, Joo JS, Seo IW, Kim ZW. 1991. Preservative effect of grapefruit seed extract on fish meat product. Korean J Food Hygiene 6(1):67-72
  6. Cho YJ, Hou WN 2005. Effects of dietary bong-ip(Morus alba L), Gam-chei(Glycyrrhizae glabra), sol-ip(Pinus densiflora) and dang-gi(Angelica gigas) on serum composition in rats. Korean J Food Culture 20(1):123-129
  7. Choi EJ, Kim HS. 2006. Acceptance of hondonbyung with different mixing ratio of leaf and root of angelicae powder. Korean J Food Cookery Sci 22(1):88-95
  8. Chung KH, Lee CH. 1996. Moisture-dependent gelation characteristics of nonfish protein affect the surimi gel texture. Korean J Soc Food Sci 12(4):571-576
  9. Chung MH, Oh HS, Lim JH. 1998. Protective effects of angelicae gigantis radix extract on hepatic injury induced by toxic drugs in rats. Korean J Pharmacogn 29(4):402-412
  10. Ha JU, Koo SG, Lee HY, Hwang YM, Lee SC. 2001a. Physical properties of fish past containing agaricus bisporus. Korean J Soc Food Sci Technol 33(4):451-454.
  11. Ha JU, Koo SG, Hwang YM, Lee SC. 2001b. Quality properties of fish past containing oyster mushroom(pleurotus ostreatus). J Kasbir 1(1):32-36
  12. Jeon YY, Park CS, Park CG. 2003. An experimental study of effect on brain damage and neuroprotective effect of anelicae gigantis radix extract against cerebral ischema in rats. Korean J Herbology 18(4):25-35
  13. KFDA. 1998. Food code. Korea food and drug administration. Seoul, korea. pp 239-242
  14. Kim HS, Joung SW. 2006. Effective components and nitrite scavenging ability of root and leaves a angelica gigas nakai. Korean J Food Cookery Sci 22(6):957-965
  15. Kim JH, Kim CH, Kim HS, Kwon MC, Song YK, Seong NS, Lee SE, Yi JS, Kwon OW, Lee HY. 2006. Effect of aqueous extracts from rubus coreanus miquel and angelica gigas nakai on anti-tumor and anti-stress activities in mice. Korean J Medicinal Crop Sci 14(4):206-211
  16. Kim SY, Son MH, Ha JU, Lee SC. 2003. Presevation and characterization of fried surimi gel containing king oyster mushroom( pleurotus eryngil). J Korean Soc Food Sci Nutr 32(6): 855-858 https://doi.org/10.3746/jkfn.2003.32.6.855
  17. Koo SG, Ryu YK, Hwang YM, Ha JU, Lee SC. 2001. Quality properties of fish past containing enoki mushroom(flammulina velutipes). Korean J Soc Food Sci Nutr 30(2): 288-291
  18. Lee NG, Yoo SG, Cho YJ. 1999. Optimum rheological mixed ratio of junbo squid and alaska pollock surimi for gel product process. J Korean Fish Soc 32(6):718-724
  19. Min YH, Kim JY, Park LY, Lee SH, Park GS. 2007. Physicochemical quality characteristics of tofu prepared with turmeric( curcuma aromatica salab.) Korean J Food Cookery Sci 23(4):502-510
  20. Oh SL, Kim SS, Min BY, Chung DH. 1990. Composition of free sugars, free amino acids, non-volatile organic acids and tannins in the extracts of l. chinensis m., a. acutiloba k., s. chinensis b. and a. sessiliflorum s. Korean J Food Sci Technol 22(1):76-81
  21. Oh YJ, Lee SH, Jung SW, Noh WS. 2006. The effectof angelica gigas Water extract on the growth of lactic acid bacteria. Korean J East Asian Soc Dietary Life 16(3):344-348
  22. Park JH, Lee YJ, Keon SJ. 2005. Pharmacognostical studies on the dang gui from korea. Korean J Pharmacogn 36(2):141-144
  23. Park SM, Lee BB, Hwang YM, Lee SC. 2006a. Quality properties of fish past containing styela clava. Korean J Soc Food Sci Nutr 35(7):908-911 https://doi.org/10.3746/jkfn.2006.35.7.908
  24. Park SM, Seo HK, Lee SC. 2006b. Preparation and quality properties of fish past containing styela plicata. Korean J Soc Food Sci Nutr 35(9):1256-1259 https://doi.org/10.3746/jkfn.2006.35.9.1256
  25. Park YK, Kim HJ, Kim MH. 2004. Quality characteristics of fried fish paste added with ethanol extract of onion. J Korean Soc Food Sci Nutr 33(6):1049-1055 https://doi.org/10.3746/jkfn.2004.33.6.1049
  26. Shin YJ. 2007. Quality characteristics of fried fish paste containing lotus(nelumbo nucifera) leaf powder. Korean J Food Cookery Sci 23(6):947-953
  27. Shin YJ, Lee JA, Park GS. 2008. Quality characteristics of fried fish paste containing lycil fructus powder. Korean J East Asian Soc Dietary Life 18(1):22-28
  28. Shin YJ, Park GS. 2005. Quality characteristics of Fish Paste containing mulberry leaf power. Korean J East Asian Soc Dietary Life 15(6):738-745
  29. Son MH, Kim SY, Ha JU, Lee SC. 2003. Texture properties of surimi gel containing shiitake mushroon(Lentinus edodes). J Korean Soc Food Sci Nutr 32(6):859-863 https://doi.org/10.3746/jkfn.2003.32.6.859
  30. Yamada H. 1992. Pharmacoloial and clinical effects of angelicae radix. J. Traditional Sino-Japaness Medicine 13(1):102-109
  31. Yook HS, Lee JW, Lee HJ, Cha BS, Lee SY, Byun MW. 2000. Quality properties of fish prepared with eefined dietary fiber from ascidian (halocynthia roretzi) tunic. J Korean Soc Food Sci Nutr 29(4):642-646