Browse > Article
http://dx.doi.org/10.11002/kjfp.2015.22.1.78

Study on quality characteristics of fish paste containing Curcuma aromatica powder  

Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University)
Jung, Yu-Jin (Department of Food and Nutrition, Mokpo National University)
Cho, Hee-Sook (Department of Culinary Art, Chodang University)
Publication Information
Food Science and Preservation / v.22, no.1, 2015 , pp. 78-83 More about this Journal
Abstract
This study was conducted to promote the utilization of fish paste with 0, 2, 3, and 4% added Curcuma aromatica powder. The moisture, crude protein, crude lipid, and crude ash contents of the used Curcuma aromatica powder were 11.15, 6.25, 2.36, and 9.98%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Curcuma aromatica powder, while the b values appreciated. In the folding test, whose results reveal the flexibility of the fish paste, all the test samples showed AA results. In the texture meter test, the hardness, cohesiveness, and springiness increased with increasing concentrations of Curcuma aromatica powder, but the gumminess and brittleness of the fish paste were reduced. In the sensory evaluation, the color and taste of the fish paste with 3% added Curcuma aromatica powder were preferred over those of the other fish pastes. These results suggest that Curcuma aromatica powder can be applied to fish paste to achieve high quality and functionality.
Keywords
fish paste; Curcuma aromatica powder; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
연도 인용수 순위
1 Bae MS, Ha JU, Lee SC (2007) Quality properties of high calcium fish paste containing anchovy. Korean J Food Cookery Sci, 23, 561-566
2 Akahance Y, Shimizu Y (1990) Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel. Nippon Suisan Gakkaishi, 56, 139-146   DOI
3 Chung KH, Lee CH (1996) Moisture-dependent gelation characteristics of nonfishprotein affect the surimi gel texture. Korean J Soc Food Sci, 12, 571-576
4 Lee NG, Yoo SG, Cho YJ (1999) Optimum rheological mixed ratio of jumbo squid and alaska pollock surimi for gel product process. J Korean Fish Soc, 32, 718-724
5 Yook HS, Lee JW, Lee HJ, Cha BS, Lee SY, Byun MW (2000) Quality properties of fish prepared with refined dietary fiber from ascidian (Halocynthia roretzi) tunic. J Korean Soc Food Sci Nutr, 29, 642-646
6 Park SM, Seo HK, Lee SC (2006) Preparation and quality properties of fish past containing styela plicata. Korean J Soc Food Sci Nutr, 35, 1256-1259   DOI
7 Kim JS, Byun GI (2009) Making fish paste with yam (Dioscorea japonica Thumb) powder and its characteristics. Korean J Culinary Research, 15, 57-69
8 Jang JA, Kim HA, Choi SK (2010) Quality characteristics of fish cake made with sliver pomfret (Pampus argenteus) with added wasabi powder. J East Asian Soc Dietary Life, 20, 103-112
9 Cho HS, Kim KH (2011) Quality characteristics of fish paste containing skate (Raja kenojei) powder. J East Asian Soc Dietary Life, 21, 808-813
10 Seo JS, Cho HS (2012) Quality characteristics of fish paste with shrimp powder. Korean J Food Preserv, 19, 519-524   DOI   ScienceOn
11 Park ID (2013) Quality characteristics of fish paste containing Lagocephalus lunaris powder. Korean J Food Culture, 28, 657-663   DOI
12 Cho HS, Kim KH (2014) Quality properties of fish paste containing green laver powder. Korean J Food Culture, 29, 421-427   DOI
13 Oh SW, Lee YC, Hong HD (2002) Effects on the shelf-life of tofu with ethanol extracts of Rubus coreancus Miquel, Therminalia Retz and Rhus javanica. Korean J Food Sci Technol, 34, 746-749
14 Hong JH (1996) Donguibogam. Poongensa, Seoul, p 1195
15 Park KN, Park LY, Kim DG, Park GS, Lee SH (2007) Effect of turmeric (Curcuma aromatica Salab.) on the shelf life of tofu. Korean J Food Preserv, 14, 136-141
16 Lim DK, Choi U, Shin DH (1996) Antioxidative activity of ethanol extract from Korean medicinal plants. Korean J Food Sci Technol, 28, 83-89
17 Jayaprakasha GK, Jagan M, Rao L, Sakariah KK (2005) Chemistry and biological activities of C. longa. Trends Food Sci Technol, 16, 533-548   DOI
18 Park KN, Jeong EJ, Lee SH (2007) Antimicrobial activity of turmeric (Curcuma aromatica Salab.) extracts against various pathogens and spoilage bacteria isolated from tofu. Korean J Food Preserv, 14, 207-212
19 Lim YS, Park KN, Lee SH (2007) Effects of tumeric (Cucuma aromatica Salab.) extract on shelf life of cooked rice. Korean J Food Preserv, 14, 445-450
20 Min YH, Kim JY, Park NY, Lee SH, Park GS (2007) Physicochemical quality characteristics of tofu prepared with turmeric (Curcuma aromatica Salab.). Korean J Food Cookery Sci, 23, 502-510
21 Park GS, Lee SH, Park KN (2007) The quality characteristics of Kanghwang (Curcuma aromatica Salab.) tofu prepared with various coagulants. J East Asian Soc Dietary Life, 17, 547-553
22 Kim JY, Park HS, Park NY, Lee SH, Park GS (2008) Quality characteristics of tofu stake with turmeric (Curcuma longa L.) J East Asian Soc Dietary Life, 17, 547-553
23 Lee HJ (2010) Preparation and properties of functional chocolate added with turmeric powder. MS Thesis, Kyonggi University, p 10-20
24 Yun EA, Jung EK, Joo NM (2013) Optimized processing of chicken sausage prepared with turmeric (Curcuma longa L.). Korean J Food Culture, 28, 204-211   DOI
25 Kang KH, No BS, Seo JH, Hu WD (1998) Food analysis. Sung Kyun Kwan University Academic press, Seoul, p 387-394
26 Park BH, An SA, Cho HS (2014) Quality characteristics of Mandupi added with Curcuma aromatica powder. Korean J Food Culture, 29, 348-354   DOI
27 Kim SY, Son MH, Ha JU, Lee SC (2003) Presevation and characterization of fried surimi gel containing king oyster mushroom (Pleurotus eryngil). J Korean Soc Food Sci Nutr, 32, 855-858   DOI
28 AOAC (1990) Official Method of analysis 15th ed. Association of Official Analytical Chemists, Washington, DC, USA, p 8-35
29 Kim KO, Kim SS, Sung NK, Lee YC (2000). Method and practice of sensory evaluation. Shinkang coolpansa, Seoul, p 58-97
30 Choi YS, Lee MH, Jhee OH (2011) Quality characteristics of sugar-snap cookies by addition of Curcuma longa L. powder. Korean J Culinary Res, 17, 198-208
31 Kang SK (2007) Changes in proximate composition, free amino acid, free sugar and vitamin of Curcuma longa L. and Curcuma atomatica Salib according to picking time. Korean J Food Preserv, 14, 624-632
32 Lanier TC, Lee CM (1992) Surimi technology. Marcel Dekker, New York, p 296-297
33 Choi SH, Kim SM (2012) Development of giant squid (Ommastrehes bartrami) surimi-based products with gel texture enhancers and the effects of setting on gel quality. J Korean Soc Food Sci Nutr, 41, 975-981   DOI
34 Shin YJ, Lee JA, Park GS (2008) Quality characteristics of fish paste containing Lycii fructus powder. Korean J Food Cookery Sci, 24, 690-699
35 Kim SY, Son SH, Ha JU, Lee SC (2003) Preparation and characteristics of fried surimi gel containing king oyster mushroom (Plerotus-eryngii). J Korean Soc Food Nutr, 32, 855-858   DOI
36 Kim YY, Cho YJ (1992) Relationship between quality of frozen surimi and jelly strength of kamaboko. Bull Korean Fish Soc, 25, 73-78
37 Shin YJ, Park GS (2005) Quality characteristics of fish paste containing mulberry leaf powder. Korean J East Asian Soc Dietary Life, 15, 738-745
38 Kwon CS. Lee EH, Oh KS (1985) Effects of subsidiary materials on the texture of steamed alaska polack meat paste. Bull Korean Fish Soc, 18, 424-432
39 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   DOI