Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on Sensory Properties of the Saury (Cololabis saira) Fishmeat Nuggets

꽁치 어육을 이용한 너겟의 풍미특성에 관한 연구

  • Kim, Tae-Soon (Department of Food Service Management, Kyung Hee University) ;
  • Kim, Gi-Ryoon (Department of Food Service Management, Kyung Hee University) ;
  • Kim, Hyun-Ah (Department of Food Service Management, Kyung Hee University) ;
  • Lee, Kyung-Hee (Department of Food Service Management, Kyung Hee University)
  • 김태순 (경희대학교 외식산업학과) ;
  • 김기륜 (경희대학교 외식산업학과) ;
  • 김현아 (경희대학교 외식산업학과) ;
  • 이경희 (경희대학교 외식산업학과)
  • Published : 2009.12.31
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Abstract

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

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References

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