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Texture and Sensory Characteristics of Fish Paste Containing White Poria cocos Wolf Powder  

Shin, Young-Ja (Division of Hotel Food Service & Culinary, Sung Duk College)
Kim, Kui-Sun (Department of Hotel Culinary Art, Gumi College)
Park, Geum-Soon (Faculty of Food Service and Technology, Catholic University of Daegu)
Publication Information
Korean journal of food and cookery science / v.25, no.1, 2009 , pp. 119-125 More about this Journal
Abstract
This study was conducted to promote fish paste made with white poria cocos wolf powder as a food. The tested concentrations of the powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. For the Hunter color values of samples, L-values decreased but a- and b-values increased with increasing concentrations of the powder. In addition, the folding test scores of all samples were good (AA). In the texture tests, brittleness increased where as springiness decreased with increasing concentrations of the powder. In the sensory evaluations, color, flavor, hardness, and cohesiveness scores increased, and sleekness and oily taste scores decreased, with increasing concentrations of the powder. The fish paste containing 3% white poria cocos wolf powder (3WPWP) had the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. These results suggest that white poria cocos wolf powder can be applied to fish paste to increase its quality.
Keywords
white poria cocos wolf powder; fish paste; overall quality;
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Times Cited By KSCI : 14  (Citation Analysis)
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