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http://dx.doi.org/10.3746/jkfn.2008.37.4.485

Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis  

Kim, Gwang-Woo (Dept. of Food Science, Kangnung National University)
Kim, Ga-Hyeon (Dept. of Food Science, Kangnung National University)
Kim, Jeong-Sik (Dept. of Food Science, Kangnung National University)
An, Hyo-Yeong (Dept. of Food Science, Kangnung National University)
Hu, Gil-Won (Dept. of Food Science, Kangnung National University)
Park, In-Suk (Kyongpo Middle School)
Kim, Ok-Seon (Dept. of East Coastal Marine Bioresources Research Center, Kangnung National University)
Cho, Soon-Yeong (Dept. of Food Science, Kangnung National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.4, 2008 , pp. 485-489 More about this Journal
Abstract
In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.
Keywords
Alaska pollack; fried fish paste; propolis; peroxide value; viable cell count;
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Times Cited By KSCI : 9  (Citation Analysis)
Times Cited By SCOPUS : 1
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