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http://dx.doi.org/10.7318/KJFC/2016.31.4.357

Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder  

Park, In-Duck (Department of Culinary Art, Chodang University)
Publication Information
Journal of the Korean Society of Food Culture / v.31, no.4, 2016 , pp. 357-363 More about this Journal
Abstract
The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.
Keywords
Capsosiphon fulvescens powder; fish paste; quality properties;
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Times Cited By KSCI : 23  (Citation Analysis)
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