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KMID : 1134820210500030307
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 3 p.307 ~ p.314
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Quality Characteristics of Grilled Fish Paste Formulation Added with Hot Water Extract Powder from Lentinus edodes Using One-Way ANOVA
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Oh Jung-Hwan
Lee Jung-Im
Karadeniz Fatih
Kim Hye-Ran
Park So-Young
Jung Kyung-Im
Jeon Byung-Jin
Kim Dong-Min
Park Jae-Ha
Kong Chang-suk
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Abstract
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This study was undertaken to optimize the formulation for grilled fish paste using a one-way analysis of variance (one-way ANOVA). The independent variable used was the Lentinus edodes hot water extract powder (LEP), which was supplemented at four varied concentrations (0, 1, 3, 5%). Rheological properties and sensory evaluation were executed for the final product. Prior to the one-way ANOVA, the statistical hypothesis was confirmed by analysis of normality, homogeneity and independency. According to the Kolmogorov-Smirnov normality test results derived from changes in the quality characteristics of grilled fish paste supplemented with LEP, the populations of response variables (hardness, springiness, whiteness, overall preference) were normally distributed (P>0.05). With further homogeneity assumption applying the Bartlett’s test, variances were equal under the assumption that the population data at factor levels were normally distributed (P>0.05). Increasing the amount of LEP in the grill fish paste resulted in increased hardness; especially, at 3% LEP and 5% LEP, the confidence internal did not include the null hypothesis, confirming that there was a significant difference under the 95% confidence interval (C.I). Springiness showed no significant difference under the 95% C.I. Whiteness was decreased with LEP addition in a concentration-dependent manner, and was significantly different under the 95% C.I. Sensory evaluation revealed that grilled fish paste containing 1% LEP had the highest score in overall preference, but comparison of the 3% and 5% LEP showed no significant difference under the 95% C.I. Taken together, these results suggest that grilled fish paste supplemented with 1% LEP is a desirable method to increase sensory evaluation.
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KEYWORD
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grilled fish paste, Lentinus edodes, one-way ANOVA, quality characteristics
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