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http://dx.doi.org/10.5657/kfas.2008.41.3.170

Quality of Fried Fish Paste Prepared with Sand-lance (Hypoptychus dybowskii) Meat and Propolis Additive  

Kim, Gwang-Woo (Department of Food Science, Kangnung National University)
Kim, Ga-Hyeon (Department of Food Science, Kangnung National University)
Kim, Jeong-Sik (Department of Food Science, Kangnung National University)
An, Hyo-Yeong (Department of Food Science, Kangnung National University)
Hu, Gil-Won (Department of Food Science, Kangnung National University)
Park, In-Suk (Kyongpo Middle School)
Kim, Ok-Seon (East Coastal Marine Bioresources Research Center, Kangnung National University)
Cho, Soon-Yeong (East Coastal Marine Bioresources Research Center, Kangnung National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.41, no.3, 2008 , pp. 170-175 More about this Journal
Abstract
We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.
Keywords
Sand-lance; Fried fish paste; Propolis; Peroxide value; Sensory evaluation;
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Times Cited By KSCI : 4  (Citation Analysis)
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