Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Fish Paste Containing Lagocephalus lunaris Powder

복어 분말 첨가가 어묵의 품질에 미치는 영향

  • Received : 2013.09.12
  • Accepted : 2013.11.25
  • Published : 2013.12.30
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Abstract

This study analyzed fish paste containing Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid content of LLP were 6.21%, 1.03%, 74.50%, and 1.21% respectively. The tested concentrations of LLP were 0, 3, 5, and 7%. The pH of the samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23% to 76.95%. The L values of the samples decreased as the concentrations of LLP decreased, and the a and b values increased. In addition, the folding test results in all test samples were "AA", indicating a good mean flexibility. In the texture meter test, the hardness, strength, springiness, gumminess, and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, the fish paste prepared with 5% LLP were preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for substantially increasing its quality and functionality.

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