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KMID : 0665420130280060657
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Korean Journal of Food Culture
2013 Volume.28 No. 6 p.657 ~ p.663
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Quality Characteristics of Fish Paste Containing Lagocephalus lunaris Powder
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Park In-Duck
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Abstract
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This study analyzed fish paste containing Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein,
and crude lipid content of LLP were 6.21%, 1.03%, 74.50%, and 1.21% respectively. The tested concentrations of LLP
were 0, 3, 5, and 7%. The pH of the samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23% to
76.95%. The L values of the samples decreased as the concentrations of LLP decreased, and the a and b values increased. In addition, the folding test results in all test samples were “AA”, indicating a good mean flexibility. In the texture meter test, the hardness, strength, springiness, gumminess, and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, the fish paste prepared with 5% LLP were preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for substantially increasing its quality and functionality.
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KEYWORD
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Lagocephalus lunaris powder, fish paste, quality characteristics
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