Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder

홍게(Chionoecetes japonicus) 다릿살 분말을 첨가한 어묵의 제조 및 품질특성

  • Kim, Byoung-Mok (Division of Strategic Food Industry Research, Korea Food Research Institute) ;
  • Jung, Jee-Hee (Division of Strategic Food Industry Research, Korea Food Research Institute) ;
  • Jung, Min-Jeong (Division of Strategic Food Industry Research, Korea Food Research Institute) ;
  • Kim, Dong-Soo (Jeonbuk Institute for Bioindustry) ;
  • Jun, Joon-Young (Department of Marine Food Science and Technology, Gangneungwonju National University) ;
  • Jeong, In-Hak (Department of Marine Food Science and Technology, Gangneungwonju National University)
  • Received : 2015.12.01
  • Accepted : 2016.02.18
  • Published : 2016.02.28
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Abstract

This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.

Keywords

Acknowledgement

Grant : 붉은대게(일명 : 홍게)의 부가가치 가공제품화

Supported by : 한국식품연구원

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