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KMID : 1024420110150040362
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Food Engineering Progress
2011 Volume.15 No. 4 p.362 ~ p.369
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Quality Characteristics of Fish Paste Prepared with Astragalus membranaceus Powder
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Kim Dong-Ho
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Abstract
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This study was conducted to investigate the physicochemical and sensory characteristics of the fish paste prepared with Astragalus membranaceus powder (0-2.0%). The pH of the samples ranged from 6.75 to 6.86 and the moisture content ranged from 77.19 to 80.18%. Increasing amount of Astragalus membranaceus powder in the fish paste tended to increase the redness and yellowness in Hunter color value. Textural property analysis indicated that the strength of the sample paste increased and its springiness decreased with an increasing amount of Astragalus membranaceus powder. The fish paste prepared with Astragalus membranaceus powder (2.0%), especially, showed the highest values in cohesiveness, brittleness, and gumminess. In addition, all the samples had good flexibility. In sensory evaluation, the addition of 1.0% Astragalus membranaceus powder had the best score in color, texture, taste, and overall preference. Therefore, this results suggest that 1.0% Astragalus membranaceus powder can be applied to produce fish paste with high functionality and sensory preference.
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KEYWORD
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Astragalus membranaceus powder, fish paste, pH, sensory characteristic, sensory acceptability, texturalcharacteristic
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