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KMID : 1134820000290040642
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 4 p.642 ~ p.646
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Quality Properties of Fish Paste Prepared with Refined Dietary Fiber from Ascidian (Halocynthia roretzi) Tunic
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Yook Hong-Sun
Lee Ju-Woon
Lee Hyun-Ja
Cha Bo-Sook
Lee Seung-Ryong
Byun Myung-Woo
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Abstract
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Fish paste was prepared to enhance physiological functions by adding 2.5, 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic. Hardness, adhesiveness, gumminess, chewiness and shear force of the fish paste were increased with addition of the dietary fiber. Water activity and Hunter’s color values of the fish paste were not significantly changed by addition of the dietary fiber. Results of sensory evaluation indicated that no difference was observed in color, texture and overall acceptance (p<0.05). However, the fish paste with 5% dietary fiber scored the highest and was generally preferred by sensory panels.
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KEYWORD
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fish past, ascidian tunic, dietary fiber, quality evaluation
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