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KMID : 1134820120410111591
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 11 p.1591 ~ p.1595
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Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic
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Choi So-Yeon
Choi Eun-Yeong
Lee Kyung-Eun
Song Ae-Sun
Park So-Hyeon
Lee Seung-Cheol
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Abstract
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Styela clava (Korean name: miduduk) tunic was produced as a byproduct after processing of S. clava. To utilize S. clava tunic, fish paste containing tunic powder was prepared, and quality characteristics were evaluated for color, textural properties, and sensory attributes. Increasing the amount of S. clava tunic in fish paste tended to decrease lightness (L), redness (a), and yellowness (b) values of the surface part of fish paste. Strength and hardness of fish paste increased with increasing amount of tunic. All test samples with 3 mm thickness showed good flexibility and did not break even after folding in half four times. For overall acceptance in the sensory evaluation, fish paste containing 1% S. clava tunic acquired a relatively higher score. These results suggest that S. clava tunic can be applied to fish paste products to improve quality and functionality.
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KEYWORD
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Styela clava, tunic, fish paste, quality evaluation
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