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http://dx.doi.org/10.3746/jkfn.2006.35.9.1256

Preparation and Quality Properties of Fish Paste Containing Styela plicata  

Park, Sun-Min (Dept. of Food Science and Biotechnology, Kyungnam University)
Seo, Hye-Kyung (Dept. of Food Science and Biotechnology, Kyungnam University)
Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.9, 2006 , pp. 1256-1260 More about this Journal
Abstract
To provide functional properties in fish paste, Styela plicata (Korean name: omandungi) having antioxidant and anticarcinogenic activity was added at 0, 5, 10, 15, and 20%. The fried fish pastes were investigated for color, textural properties, and sensory attributes. Fish paste containing 15% S. plicata showed the lowest values in lightness (L) and the highest values in redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding 4 times. Fish paste containing 20% S. plicata showed the highest values in strength, hardness, and adhesiveness. In overall acceptance of sensory evaluation, fish paste containing 15% S. plicata acquired the highest score. These results support that S. plicata can be applied to fish paste products for the purpose of high quality and functionality.
Keywords
Styela plicata; fish paste; quality evaluation;
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Times Cited By KSCI : 5  (Citation Analysis)
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