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고추냉이 분말을 첨가한 병어 어묵의 품질 특성
Quality Characteristics of Fish Cake Made with Silver Pomfret (Pampus argenteus) with Added Wasabi Powder

장진아    (경희대학교 조리과학과   ); 김현아    (경희대학교 외식산업학과   ); 최수근    (경희대학교 조리과학과  );
  • 초록

    This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

  • 주제어

    Silver pomfret .   fish cake .   wasabi .   peroxide value .   quality characteristics.  

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  • 이 논문을 인용한 문헌 (4)

    1. Seo, Kwang-Myung ; Chung, Chang-Ho 2012. "The Quality Characteristics of the Soy Sauce Seasoned Chicken Meat with the Blended Wasabi (Wasabi japonica Matsum) Juice during Cold Storage" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 28(5): 579~588     
    2. Kwon, Yong-Min ; Lee, Jin-Sil 2013. "A Study on the Quality Characteristics of Fish Cakes Containing Rice Flour" 한국생활과학회지 = Korean journal of human ecology, 22(1): 189~200     
    3. Jin, So-Yeon ; Sim, Ki Hyeon ; Lee, Eun Ji ; Gu, Hae Jin ; Kim, Myung Hyun ; Han, Young Sil ; Park, Jung Su ; Kim, Yong-Hoon 2014. "Changes in Quality Characteristics and Antioxidant Activity of Apples during Storage" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(6): 999~1005     
    4. Shin, Young-Hun ; Shin, Myung-Eun ; Lee, Kyung-Hee 2014. "Quality Characteristics of Fish Cake made with Saury (Cololabis saira) Fishmeat" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 24(5): 654~663     

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