• 한국식생활문화학회지
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• 제29권5호
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• pp.421-427
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• 2014

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

• 한국조리학회지
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• 제14권3호
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• pp.143-155
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• 2008

The objective of this study is collecting the basic information about the consumption of fish paste for developing Busan Fish-Paste products. Also, we tried to validate the effects of Busan Fish-Paste's Brand factors for its consumers. A survey was conducted to analyze the consumers who purchased fish paste products. The result showed that 60 percent of the respondents preferred Busan Fish-Paste. And 41 percent of the respondents considered the taste of fish paste products when purchasing them. As for brand, the perceived quality of Busan Fish-Paste had extremely positive influence on consumers' satisfaction. And consumers' satisfaction had significantly positive influence on brand preference and brand loyalty.

• 한국식품과학회지
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• 제33권4호
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• pp.451-454
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• 2001

맛과 향기가 뛰어나고 고혈압 예방의 효과가 있어 식용으로 널리 이용되는 양송이(Agaricus bisporus)를 첨가한 고품질 어묵을 제조하여 색조 변화, 물성 특성 및 관능적 특성을 조사하였다. 양송이의 함유량이 증가할수록 어묵의 색도변화는 L값은 감소하는 경향, a값은 증가하는 경향, b값은 유의차가 없는 경향을 나타내었다. 또한, 어묵의 유연성을 나타내는 절곡검사의 결과로는 모든 시료에서 AA로 측정되어 양송이의 첨가에 관계없이 우수한 것으로 나타났다. 물성검사 결과에서, 양송이가 첨가될수록 어묵의 경도, 탄성, 껌성 및 파쇄성이 증가되었으며, 강도는 유의차가 보이지 않았다. 관능검사의 결과로 전체적인 선호도는 10%의 양송이를 함유한 어묵이 가장 높았다. 이상의 결과로 양송이를 함유한 고품질 어묵의 제조 가능성을 확인하였다.

• 한국식품영양과학회지
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• 제7권1호
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• pp.43-52
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• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• 한국식품영양과학회지
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• 제35권7호
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• pp.908-911
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• 2006

고품질의 어묵의 개발을 위하여 항암성, 항균성 및 항산화작용이 있는 미더덕 (Styela clava)을 각각 0, 5, 10, 15 및 20% 첨가한 튀김어묵을 제조한 다음 색조변화, 물성 특성 및 관능적 특성을 조사하였다. 미더덕의 함유량이 증가할수록 어묵의 색도는 L값은 감소하는 경향, a값은 증가하는 경향, b값도 대체로 증가하는 경향을 나타내었다. 또한 어묵의 유연성을 나타내는 절곡검사의 결과로는 대조군을 포함한 모든 첨가군에서 AA가 나와 유연성과 탄력성이 우수한 것으로 나타났다. 물성검사 결과에서 미더덕의 함유량이 증가할수록 어묵의 강도, 경도, 점착성이 대체로 증가하는 경향을 보였다. 그리고 관능검사의 결과로는 20%를 제외한 전 군에서 비슷한 수치를 나타내었다. 따라서 맛과 조직감, 색깔 면에 있어서 다른 것보다 낮은 수치를 보였다. 이상의 결과로 미더덕은 어묵에 첨가하는 것은 관능적으로 5% 정도의 적당한 양만 첨가한다면 물성적, 영양적으로 소비자들에게 호감을 얻을 수 있는 고품질의 어묵이 제조될 수 있을 것이다.

• 한국수산과학회지
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• 제34권6호
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• pp.652-655
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• 2001

본 연구에서 시판 연제품류의 전분함량을 분석한 결과 현재 시판되고 있는 대부분의 연제품류의 전분함량은 튀김어묵, 맛살류 그리고 진어묵 순으로 적었으며 그 함량은 각각 $16.5\sim20.6\%,\;12.4\sim17.3\%,\;8.1\sim8.7\%$ 범위였다. 특히 일부 제조회사의 튀김어묵류에서는 전분함량이 고형물의 절반이상 ($51.8\%$와 $67.2\%$)을 차지하였다. 품질 기준이 되는 전분함량과 각 조직감 특성의 상관성을 분석한 결과 경도와 탄력성이 전분함량과 유의적 상관성 (p<0.01)을 나타내었다. 경도는 전분함량의 증가와 함께 양의 상관성 (p<0.01) 이 있었고 탄력성은 음의 상관성 (p<0.01)을 나타내었다. 따라서 식품공전상에서 연제품류의 분류는 어육함량만으로 하기보다는 전분함량을 규정에 첨가하거나 부수적으로 전분함량에 대한 상관성이 높은 조직감 특성의 규제사항으로 제시한다면 더 나은 제품의 품질관리에 기여할 것으로 생각되었다.

• 한국식품영양과학회지
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• 제26권6호
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• pp.1109-1115
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• 1997

Hydrocarbons were analyzed in irradiated beef, pork, dried and seasoned beef, dried anchovy, dried squid, dried shrimp, and fish paste to determine whether the hydrocarbons can be used as markers for detecting post-irradiation of the imported meat and fish products. The samples were irradiated at 0.5, 1, 3, and 6 kGy. Fat was extracted with hexane, and hydrocarbons were separated from the fat through Florisil column. The hydrocarbons were analyzed with GC. Hydrocarbons 15:0, 16:1, 17:1, 16:2, 17:2, and 16:3 in beef and pork, 17:1, 16:2, and 17:2 in dried and seasoned beef, 16:2 in dried anchovy, 16:1 and 17:1 in dried squid, 16:1, 17:1, and 16:2 in dried shrimp, and 16:1, 16:2, and 16:3 in fish paste were detected in the irradiated samples, but not in the unirradiated, so that the hydrocarbons may be used as makers for detecting post-irradiation of each item.

• 생명과학회지
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• 제8권6호
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• pp.648-653
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• 1998

1. 포장 또는 비포장의 부패된 어육연제품에서 분리된 미생물의 대부분(약 98%)은 Bacillus속을 비롯한 세균류였다. 특히 비포장어묵제품에서는 곰팡이도 약 0.1%검출되었다. 이들 부패미생물에 대한 계피추출물의 최저증식억제농도는 세균과 곰팡이에 대하여 각각 160~640$\mu\textrm{g}$/$m\ell$과 40~80$\mu\textrm{g}$/$m\ell$으로 나타났다. 2. 흰살어묵의 원료 배합시 계피추출물을 0.5% 첨가하면 첨가하지 않은 것에 비하여 $25^{\circ}C$에서 보존기간이 2일 연장되었다. 또한, 계피추출물과 ethanol을 1 : 3으로 혼합한 액을 튀김어묵표면에 분무한 것은 ethanol만 분무한 대조구에 비하여 곰팡이 발육이 2일간 지연되었다. 3. 샌드위치와 찹쌀떡의 표면에 계피추출물과 ethanol을 1 : 1 비율로 혼합한 액을 분무하여 $25^{\circ}C$에서 저장하면 곰팡이 발육이 대조구에 비하여 보존기간이 각각 5일과 7일정도 연장되었다.

• 한국수산과학회지
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• 제15권4호
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• pp.283-290
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• 1982

Sardine and mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapid dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added Ivith adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric onstant $(\varepsilon')$ and dielect.ic loss $(\varepsilon")$ values of sardine meat paste were influenced by wavelength and moisture level. Those values at 100 KHz and 15 MHz were ranged 2.25-9.86; 2.22-4,18 for E' and 0.24-19.24; 0.16-1.20 for E", respectively, at the moisture levels of $4.2-13.8\%$. For a formula for fish-starch paste preparation, addition of $20-30\%$ starch (potato starch) to the weight of fish meat, $2-4\%$ salt, and $5-10\%$ soybean protein was adequate to yield 4-5 folds of expansion in volume when heated. Addition of e99 yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of $0.2-0.5\%$sodium bicarbonate, foaming agent, was proper to result in foam size of 0.5-0.7 mm and foam density of $200-400\;/cm^2$ which gave a good crispness. Heating time was depended upon the moisture level of fish-starch paste. For a finger shaped paste (1.0cm. $D\times10cm.L$) heating for 150-200 sec. in a microwave oven (700W. 2.45GHz) was sufficient to generate foams, expand, and solidify the porous structure of fish-starch paste. When the moisture content was above $55\%$ browning and scorching was deepened due to over-expansion and over-heating whereas the crispness was hardened by insufficient expansion at lower moisture content. In quality evaluation of the product, chemical composition of $30\%$ starch and $3\%$ salt added product was moisture $8.8\%$, lipid $2.4\%$, carbohydrate $46.7\%$, protein $36.1\%$, and ash $6.0\%$. Eleven membered panel test evaluated that fish-starch paste was acceptable in color, crisp-ness, taste, except a trace of fishy odour which could be masked by the addition of spice extracts.

• 한국식품과학회지
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• 제26권6호
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• pp.733-739
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• 1994

저온유통이 불가피하면서도 저장 가능 기간이 짧은 두부, 어묵 및 막걸리의 보존성 향상을 위하여 이들의 부패에 관여하는 균을 순수분리, 이들 균주틀 대상으로 각종 식용 식물의 에탄올 및 물 추출물의 향균 효과를 비교하였다. 두부와 막걸리 변질 관여균 모두에 황백 에탄올 추출물이 확실한 향균 효과틀 보였고 어묵의 경우는 황백, 정향, 오배자, 리기다, 백급 및 적작약 에탄을 추출물이 대상 균주 모두에 뚜렷한 항균성을 보였으며 에탄올 추출물이 물 추출물보다 높은 향균성을 나라내었다. 어묵 변질 관여균 모두는 황백 에란올 추출물의 첨가 농도에 따라 중식 저해를 받았으며 2000 ppm에서는 확실한 중식 저지 현상을 보였고 백급 에탄올 추출물은 한 균주에 대해서만 효과가 뚜렸하였다. 막걸리 변질 관여균은 황백 에탄을 추출물 1000 ppm 이상을 첨가시 2균주에서 뚜렷한 중식 억제 현상을 보였다.