복어 분말 첨가가 어묵의 품질에 미치는 영향

박 인 덕^*

초당대학교 조리과학부

Quality Characteristics of Fish Paste Containing Lagocephalus lunaris Powder

In-Duck Park^*

Department of Culinary Art, Chodang University

Abstract

This study analyzed fish paste containing Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein,and crude lipid content of LLP were 6.21%, 1.03%, 74.50%, and 1.21% respectively. The tested concentrations of LLPwere 0, 3, 5, and 7%. The pH of the samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23% to76.95%. The L values of the samples decreased as the concentrations of LLP decreased, and the a and b values increased.In addition, the folding test results in all test samples were “AA”, indicating a good mean flexibility. In the texture meter test,the hardness, strength, springiness, gumminess, and chewiness increased according to increasing concentrations of LLP. Inthe sensory evaluation, the fish paste prepared with 5% LLP were preferred over other fish pastes. These results suggest thatLLP can be applied to fish paste for substantially increasing its quality and functionality.

Key Words : Lagocephalus lunaris powder,fish paste,quality characteristics

: 0084-01-0028-0006-11.pdf409.3KB

Reference

Online Submission

Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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