Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Fish Paste Containing Skate (Raja kenojei) Powder

홍어 분말을 함유한 어묵의 품질 특성

  • 조희숙 (초당대학교 조리과학부) ;
  • 김경희 (목포대학교 식품영양학과)
  • Received : 2011.08.08
  • Accepted : 2011.11.22
  • Published : 2011.12.31
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Abstract

This study was conducted to promote the utilization of fish paste containing skate (Raja kenojei) powder. The tested concentrations of skate (Raja kenojei) powder were 0, 1, 3, and 5%. The pH levels of the samples ranged from 6.88 to 7.00, whereas moisture contents ranged from 79.51 to 80.35%. Increasing the amount of skate (Raja kenojei) powder in the fish paste tended to decrease lightness (L) in Hunter color value while increasing redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding four times. Overall, according to the results of our sensory evaluation, fish paste prepared with 3% skate (Raja kenojei) powder was preferred over other fish pastes. Therefore, these results suggest that skate (Raja kenojei) powder can be applied to fish paste for the purpose of high quality and functionality.

Keywords

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