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KMID : 1134820080370040485
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 4 p.485 ~ p.489
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Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis
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Kim Kwang-Woo
Kim Ga-Hyeon
Kim Jeong-Sik
An Hyo-Yeong
Hu Gil-Won
Park In-Suk
Kim Ok-Seon
Cho Soon-Yeong
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Abstract
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In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The
quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory
evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared
to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased
with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but
a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the
best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the
propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or
additive.
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KEYWORD
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Alaska pollack, fried fish paste, propolis, peroxide value, viable cell count
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