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http://dx.doi.org/10.9799/ksfan.2011.24.1.132

Development of Mixed Seasoning Products for Fish Dishes using Korean Chili Peppers(Capsicum annuum L.)  

Lee, Seul (Dept. of Food and Nutrition Research Institute of Human Ecology, Seoul National University)
Kim, Min-Kyoung (Dept. of Food and Nutrition Research Institute of Human Ecology, Seoul National University)
Yoo, Kyung-Mi (Dept. of Food and Nutrition, SoongEui Women's College)
Park, Jae-Bok (Korean Food Research Institute)
Hwang, In-Kyeong (Dept. of Food and Nutrition Research Institute of Human Ecology, Seoul National University)
Publication Information
The Korean Journal of Food And Nutrition / v.24, no.1, 2011 , pp. 132-137 More about this Journal
Abstract
The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.
Keywords
Korean chili; seasoning; sensory evaluation; fish;
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Times Cited By KSCI : 3  (Citation Analysis)
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