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KMID : 1134820060350091256
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 9 p.1256 ~ p.1259
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Preparation and Quality Properties of Fish Paste Containing Styela plicata
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Park Sun-Min
Seo Hye-Kyung
Lee Seung-Cheol
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Abstract
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To provide functional properties in fish paste, Styela plicata (Korean name: omandungi) having antioxidant and anticarcinogenic activity was added at 0, 5, 10, 15, and 20%. The fried fish pastes were investigated for color, textural properties, and sensory attributes. Fish paste containing 15% S. plicata showed the lowest values in lightness (L) and the highest values in redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding 4 times. Fish paste containing 20% S. plicata showed the highest values in strength, hardness, and adhesiveness. In overall acceptance of sensory evaluation, fish paste containing 15% S. plicata acquired the highest score. These results support that S. plicata can be applied to fish paste products for the purpose of high quality and functionality.
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KEYWORD
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Styela plicata, fish paste, quality evaluation
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