한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제29권5호
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  • Pages.421-427
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  • 2014
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
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파래 분말 첨가에 따른 어묵의 품질 특성

Quality Properties of Fish Paste Containing Green Laver Powder

  • 조희숙 (초당대학교 조리과학부) ;
  • 김경희 (목포대학교 식품영양학과)
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University) ;
  • Kim, Kyung-Hee (Department of Food & Nutrition, Mokpo National University)
  • 투고 : 2014.04.21
  • 심사 : 2014.10.07
  • 발행 : 2014.10.31
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초록

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

키워드

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