KMID : 1134820120410101448
|
|
Journal of the Korean Society of Food Science and Nutrition 2012 Volume.41 No. 10 p.1448 ~ p.1453
|
|
Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes
|
|
Shim Do-Wan
Jiang Jun Kim Jin-Hyo Kim Won-Wu Kang Wie-Soo Choi Won-Seok Hur Sun-Jin Kim Dong-Young Kim Kyu-Cheon Lee Kwang-Ho
|
|
Abstract
|
|
|
Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ¥ìm sized RGP additives were most preferred. In the color change test, decreased L* (lightness), increased a* (redness), and increased b* (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ¥ìm sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ¥ìm sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.
|
|
KEYWORD
|
|
fish paste, red ginseng, ginseng powder, physico-chemical property
|
|
FullTexts / Linksout information
|
|
|
|
Listed journal information
|
|
|
|