Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Quality of Fried Fish Paste Prepared with Sand-lance (Hypoptychus dybowskii) Meat and Propolis Additive

프로폴리스 첨가 양미리 연육 튀김 어묵의 품질특성

  • Kim, Gwang-Woo (Department of Food Science, Kangnung National University) ;
  • Kim, Ga-Hyeon (Department of Food Science, Kangnung National University) ;
  • Kim, Jeong-Sik (Department of Food Science, Kangnung National University) ;
  • An, Hyo-Yeong (Department of Food Science, Kangnung National University) ;
  • Hu, Gil-Won (Department of Food Science, Kangnung National University) ;
  • Park, In-Suk (Kyongpo Middle School) ;
  • Kim, Ok-Seon (East Coastal Marine Bioresources Research Center, Kangnung National University) ;
  • Cho, Soon-Yeong (East Coastal Marine Bioresources Research Center, Kangnung National University)
  • 김광우 (강릉대학교 식품과학과) ;
  • 김가현 (강릉대학교 식품과학과) ;
  • 김정식 (강릉대학교 식품과학과) ;
  • 안효영 (강릉대학교 식품과학과) ;
  • 허길원 (강릉대학교 식품과학과) ;
  • 박인숙 (강릉시 경포중학교) ;
  • 김옥선 (강릉대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉대학교 동해안해양생물자원연구센터)
  • Published : 2008.06.30
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Abstract

We made sand-lance meat paste containing 0.1-0.5% propolis to improve the quality of the product. The quality characteristics were analyzed by the acid value, peroxide value, volatile basic nitrogen, pH, viable cell count, and sensory evaluation. The fried sand-lance meat paste made with added propolis had a lower acid value, peroxide value, and volatile basic nitrogen content after frying compared to the control prepared with potassium sorbate. The antioxidant and antispoiling effect of propolis on the fried fish meat paste increased with the amount of propolis added. The fried sand-lance meat paste made with 0.2% added propolis was very acceptable. In addition, the bitter taste of the sand-lance meat paste containing 0.2% propolis was blocked by adding 2% sweet amber powder to the paste.

Keywords

References

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