Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis

프로폴리스 첨가 명태 연육 튀김어묵의 품질 특성

  • Kim, Gwang-Woo (Dept. of Food Science, Kangnung National University) ;
  • Kim, Ga-Hyeon (Dept. of Food Science, Kangnung National University) ;
  • Kim, Jeong-Sik (Dept. of Food Science, Kangnung National University) ;
  • An, Hyo-Yeong (Dept. of Food Science, Kangnung National University) ;
  • Hu, Gil-Won (Dept. of Food Science, Kangnung National University) ;
  • Park, In-Suk (Kyongpo Middle School) ;
  • Kim, Ok-Seon (Dept. of East Coastal Marine Bioresources Research Center, Kangnung National University) ;
  • Cho, Soon-Yeong (Dept. of Food Science, Kangnung National University)
  • 김광우 (강릉대학교 식품과학과) ;
  • 김가현 (강릉대학교 식품과학과) ;
  • 김정식 (강릉대학교 식품과학과) ;
  • 안효영 (강릉대학교 식품과학과) ;
  • 허길원 (강릉대학교 식품과학과) ;
  • 박인숙 (강릉시 경포중학교) ;
  • 김옥선 (강릉대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉대학교 식품과학과)
  • Published : 2008.04.30
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Abstract

In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

본 연구에서는 프로폴리스를 명태 연육에 각각 0.17%, 0.34%, 0.51%, 0.67% 및 0.84%로 수분함량을 조절하여 첨가한 명태 연육 튀김어묵을 제조한 다음 과산화물가, 색도, 총 균수 변화 및 관능검사를 실시하여 프로폴리스 첨가 튀김어묵제품에서의 항균.항산화효능을 분석 평가하였다. 튀김어묵의 과산화물가는 저장기간이 증가됨에 따라 대조구에 비하여 프로폴리스 첨가 명태 연육 튀김어묵의 과산화물가가 낮은 함량을 나타내었고, 프로폴리스 함량이 증가할수록 과산화물가 함량이 낮아지는 경향을 나타내었다. 명태 연육튀김어묵의 겔 강도를 측정해 본 결과, 대조구에 비하여 프로폴리스 첨가군에서 겔 강도가 높게 나타났으며 프로폴리스 함량이 증가할수록 겔 강도도 증가함을 알 수 있었다. 색도에서는 명태 연육 튀김어묵의 프로폴리스 첨가량이 증가할수록 L값은 감소하였으나 a값과 b값은 증가하였다. 관능검사를 측정한 결과 0.17% 프로폴리스 첨가 튀김어묵에서 전체적으로 기호도가 높게 나타났다. 이상의 결과로부터 프로폴리스를 함유한 고품질 어묵의 제조 가능성을 확인할 수 있었다.

Keywords

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