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KMID : 0665420140290050421
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Korean Journal of Food Culture
2014 Volume.29 No. 5 p.421 ~ p.427
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Quality Properties of Fish Paste Containing Green Laver Powder
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Cho Hee-Sook
Kim Kyung-Hee
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Abstract
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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.
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KEYWORD
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Green laver powder, fish paste, quality properties
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