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KMID : 0665220110240010132
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 1 p.132 ~ p.137
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Development of Mixed Seasoning Products for Fish Dishes using Korean Chili Peppers(Capsicum annuum L.)
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Lee Seul
Kim Min-Kyoung
Yoo Kyung-Mi
Park Jae-Bok
Hwang In-Kyeong
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Abstract
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The objective of this study was to develop mixed seasoning products with Korean chili peppers(Capsicum annuum L.) and examine their characteristics based on a sensory evaluation. One-hundred chili pepper-related products were collected from American local favorites and analyzed for composition. Four different seasonings were prepared for the value-added seasoning products, and their sensory characteristics were measured. The Korean fish chili seasoning product showed higher overall acceptability, compared to local American seasoning(McCormick). The completed Korean chili seasoning products contained red pepper(20%), various herbs(31.7%), salt(11.5%), mushroom(8.6%), garlic(8.5%), curry, paprika(5.7%), and citron(2.8%). These results suggest the possibility of substituting mixed seasonings from foreign countries into Korean dishes.
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KEYWORD
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Korean chili, seasoning, sensory evaluation, fish
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