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KMID : 1011620070230040561
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 4 p.561 ~ p.566
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Quality Properties of High Calcium Fish Paste Containing Anchovy
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배명숙:Bae Myung-Suk
하정욱:Ha Jung-Uk/이승철:Lee Seung-Cheol
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Abstract
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Fish paste containing anchovy (FPA) was prepared, and its quality was evaluated by determining calcium content, color, textural properties, and sensory attributes. The calcium content of FPA increased with ail increasing amount of anchovy powder. The anchovy powder in the FPA tended to decrease lightness (L), and redness (a), but increased yellowness (b) for the Hunter color values. All test samples of 3 mm thickness had good flexibility, and did not break even after a 4-fold increase in applied stress. The FPA containing 20% anchovy showed the highest values in strength, hardness, and adhesiveness. For overall acceptance in the sensory evaluation, the FPA containing 5% anchovy was not different than the non-added control. These results suggest that anchovy can be applied to fish paste products for the purpose of high quality and functionality.
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KEYWORD
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Anchovy, fish paste, quality evaluation
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