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KMID : 1011620080240050699
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.699 ~ p.705
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Quality Characteristics of Fish Paste Containing Angelicae Gigantis Radix Powder
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신영자:Shin Young-Ja
이정애:Lee Jung-Ae/박금순:Park Geum-Soon
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Abstract
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This study was conducted to promote the of fish paste with angelicae gigantis radix powder as a food. The concen?trations of angelicae gigantis radix powder were 0, 0.5,1, 1.5, and 2%. All the samples of fish paste with added angelicae gigantis radix powder 37%. For the Hunter color values, the a values increased but the L and b values of the fish paste decreased increasing concentration of angelicae gigantis radix powder and the folding test good score in all the samples (AA). In texture test the hardness, chewiness, brittleness increased with increasing concentrations of angelicae gigantis radix powder. However, cohesiveness and springiness decreased increasing concentrations of angelicae gigantis radix powder. Sensorye valuation, color, flavor, hardness as the concentration of angelicae gigantis radix powder. Sleekness, and springness decreased increasing concentrations of angelicae gigantis radix powder. He fish paste 2% angelicae gigantis radix powder (2AGRP) the highest acceptance scores in color, the fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) highest acceptance scores in chewiness. The fish paste 0.5% angelicae gigantis radix powder (0.5AGRP) also the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Results suggest that angelicae gigantis radix powder can be applied to fish paste to increase its quality.
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KEYWORD
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angelicae gigantis radix powder, fish paste, overall quality
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