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KMID : 0665420150300020213
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Korean Journal of Food Culture
2015 Volume.30 No. 2 p.213 ~ p.219
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Study on Quality Characteristics of Fish Paste Containing Cheonggukjang Powder
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Park Bok-Hee
Cho Hee-Sook
Park Seoung-Hee
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Abstract
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This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and
6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.
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KEYWORD
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Cheonggukjang powder, fish paste, quality characteristics
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