Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Sensory Characteristics of Herbal Dombaeki Pipyun Prepared with Shark Skin and Cartilage

상어껍질과 연골로 제조한 돔배기 허브 피편의 관능적 품질 특성

  • Shin, A-Ga (Division of Food Nutrition and Cooking, Taegu Science College) ;
  • Kim, Soon-Dong (Faculty of Food Science and Industrial Technology, Catholic University of Daegu)
  • 신아가 (대구과학대학 식품영양조리계열) ;
  • 김순동 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2009.06.09
  • Accepted : 2009.07.07
  • Published : 2009.08.31
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Abstract

Dombaeki Pipyun is a well-known Korean ethnic food in Kyungpook providence. We produced a Dombaeki Pipyun mixed with shark skin, cartilage, and herbs. The herbal mixtures (HM: 0, 0.075, 0.15, and 0.225%) were made of equal amounts of clove, fennel, and bay leaf. The purpose of this study was to examine how HM influences the sensory and textural characteristics of the Dombaeki Pipyun. The results showed that as the concentration of HM increased, its strength, cutting energy, hardness, brittleness, and chewiness decreased and its elasticity and cohesiveness increased. The $L^*$ and $b^*$ values generally decreased the $a^*$ value tended to increase as the concentration of HM increased. Ammonia and the fish-like odor decreased when the HM concentration was increased to 0.15%. However, there were no statistical significant differences in astringent, bitter, salty, sour, and sweet tastes. However, the savory taste significantly increased at an HE concentration of 0.15%. In terms of the mouth feel, there was not significant changes in airy.

Keywords

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