Browse > Article
http://dx.doi.org/10.3746/jkfn.2012.41.11.1591

Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic  

Choi, So-Yeon (Dept. of Food Science and Biotechnology, Kyungnam University)
Choi, Eun-Yeong (Dept. of Food Science and Biotechnology, Kyungnam University)
Lee, Kyung-Eun (Dept. of Food Science and Biotechnology, Kyungnam University)
Song, Ae-Sun (Dept. of Food Science and Biotechnology, Kyungnam University)
Park, So-Hyeon (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.41, no.11, 2012 , pp. 1591-1595 More about this Journal
Abstract
Styela clava (Korean name: miduduk) tunic was produced as a byproduct after processing of S. clava. To utilize S. clava tunic, fish paste containing tunic powder was prepared, and quality characteristics were evaluated for color, textural properties, and sensory attributes. Increasing the amount of S. clava tunic in fish paste tended to decrease lightness (L), redness (a), and yellowness (b) values of the surface part of fish paste. Strength and hardness of fish paste increased with increasing amount of tunic. All test samples with 3 mm thickness showed good flexibility and did not break even after folding in half four times. For overall acceptance in the sensory evaluation, fish paste containing 1% S. clava tunic acquired a relatively higher score. These results suggest that S. clava tunic can be applied to fish paste products to improve quality and functionality.
Keywords
Styela clava; tunic; fish paste; quality evaluation;
Citations & Related Records
Times Cited By KSCI : 17  (Citation Analysis)
연도 인용수 순위
1 Yook HS, Lee JW, Lee HJ, Cha BS, Lee SY, Byun MW. 2000. Quality properties of fish paste prepared with refined dietary fiber from ascidian (Halocynthia reretzi ) tunic. J Korean Soc Food Sci Nutr 29: 642-646.   과학기술학회마을
2 Ha JU, Koo SG, Lee HY, Hwang YM, Lee SC. 2001. Physical properties of fish paste containing Agaricus bisporus. Korean J Food Sci Technol 33: 451-454.   과학기술학회마을
3 Koo SG, Ryu YK, Hwang YM, Ha JU, Lee SC. 2001. Quality properties of fish paste containing enoki mushroom (Flammulina velutipes). J Korean Soc Food Sci Nutr 30: 288-291.   과학기술학회마을
4 Bae MS, Lee SC. 2007. Quality characteristics of fried fish paste containing anchovy powder. J Korean Soc Food Sci Nutr 36: 1188-1192.   과학기술학회마을   DOI
5 Kim JS, Byun GI. 2009. Making fish paste with yam (Dioscorea japonica Thumb) powder and its characteristics. Korean J Culinary Res 2: 57-69.   과학기술학회마을
6 Park YK, Kim HJ, Kim MH. 2004. Quality characteristics of fried fish paste added with ethanol extract of onion. J Korean Soc Food Sci Nutr 33: 1049-1055.   과학기술학회마을   DOI
7 Lee EH, Oh KS, Lee TH, Ahn CB, Chung YH, Kim KS. 1985. Lipid components of sea squirt, Halocynthia roretzi , and Mideuduck, Styela clava. Korean J Food Sci Technol 17: 289-294.   과학기술학회마을
8 Lee KH, Kim MG, Hong BI, Jung BC, Lee DH, Park CS. 1995. Seasonal variations of taste components in warty sea squirt (Styela clava). J Korean Soc Food Nutr 24: 274-279.   과학기술학회마을
9 Kim JJ, Kim SJ, Kim SH, Park HR, Lee SC. 2006. Antioxidant and anticancer activities of extracts from Styela clava according to the processing methods and solvents. J Korean Soc Food Sci Nutr 35: 278-283.   과학기술학회마을   DOI
10 Jung ES, Kim JY, Park E, Park HR, Lee SC. 2006. Cytotoxic effect of extracts from Styela clava against human cancer cell lines. J Korean Soc Food Sci Nutr 35: 823-827.   과학기술학회마을   DOI
11 Lee DW, You DH, Yang EK, Jang IC, Bae MS, Jeon YJ, Kim SJ, Lee SC. 2010. Antioxidant and ACE inhibitory activities of Styela clava according to harvesting time. J Korean Soc Food Sci Nutr 39: 331-336.   과학기술학회마을   DOI
12 Ko SC, Lee JK, Byun HG, Lee SC, Jeon YJ. 2012. Purification and characterization of angiotensin I-converting enzyme inhibitory peptide from enzymatic hydrolysates of Styela clava flesh tissue. Process Biochem 47: 34-40.   DOI   ScienceOn
13 Bae MS, Lee SC. 2008. Preparation and characteristics of kimchi with added Styela clava. Korean J Food Cookery Sci 24: 573-579.   과학기술학회마을
14 Jung ES, Lee SC. 2007. Preparation and characterization of liquors prepared with Styela clava and Styela plicata. J Korean Soc Food Sci Nutr 36: 1038-1042.   과학기술학회마을   DOI
15 Park SM, Lee BB, Hwang YM, Lee SC. 2006. Quality properties of fish paste containing Styela clava. J Korean Soc Food Sci Nutr 35: 908-911.   과학기술학회마을   DOI
16 Adekunte AO, Tiwari BK, Cullen PJ, Scannell AGM, O'Donnell CP. 2010. Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chem 122: 500-507.   DOI
17 Jung ES, Park E, Park HR, Lee SC. 2008. Antioxidant activities of extracts from parts of Styela clava. J Korean Soc Food Sci Nutr 37: 1674-1678.   과학기술학회마을   DOI
18 KFDA. 2012. Food Materials Information. Korea Food and Drug Administration. http://fse.foodnara.go.kr/origin/search_data_list.jsp?srch_name=&edible=&animal=&codex=&query=%B9%CC%B4%F5%B4%F6
19 KFDA. 2012. Article 10-1-2-1. In Food Code. Korea Food and Drug Administration, Seoul, Korea.
20 Kang KH, No BS, Seo JH, Heo WD. 1998. Food Analysis. SungKyunKwan University Academic press, Seoul, Korea. p 387-394.
21 SPSS. 2006. SPSS 14.0 for Windows. SPSS Inc., Chicago, IL, USA.
22 Choi BD, Kang SJ, Choi YJ, Youm MG, Lee KH. 1994. Utilization of ascidian (Halocynthia roretzi ) tunic. 3. Carotenoid compositions of ascidian tunic. Bull Korean Fish Soc 27: 344-350.   과학기술학회마을
23 Kim YY, Cho YJ. 1992. Relationship between quality of frozen surimi and jelly strength of kamaboko. Bull Korean Fish Soc 25: 73-78.   과학기술학회마을
24 MIFAFF. 2011. Statistics of Fisheries Processing. Ministry for Food, Agriculture, Forestry and Fisheries, Seoul, Korea.
25 KFDA. 2012. Article 1-5-12. In Food Code . Korea Food and Drug Administration, Seoul, Korea.
26 KFDA. 2011. Statistics of Food and Food Additive Production of 2010. Korea Food and Drug Administration, Seoul, Korea. p 60.