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KMID : 1011620090250010119
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 1 p.119 ~ p.125
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Texture and Sensory Characteristics of Fish Paste Containing White Poria cocos Wolf Powder
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신영자:Shin Young-Ja
김귀순:Kim Kui-Sun/박금순:Park Geum-Soon
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Abstract
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This study was conducted to promote fish paste made with white poria cocos wolf powder as a food. The tested concentrations of the powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. For the Hunter color values of samples, L-values decreased but a- and b-values increased with increasing concentrations of the powder. In addition, the folding test scores of all samples were good (AA).
In the texture tests, brittleness increased where as springiness decreased with increasing concentrations of the powder. In the sensory evaluations, color, flavor, hardness, and cohesiveness scores increased, and sleekness and oily taste scores decreased, with increasing concentrations of the powder. The fish paste containing 3% white poria cocos wolf powder (3WPWP) had the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. These results suggest that white poria cocos wolf powder can be applied to fish paste to increase its quality.
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KEYWORD
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white poria cocos wolf powder, fish paste, overall quality
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