Volume cover

Korean Journal of Food Culture (한국식생활문화학회지)

  • v31n4
  • pp.357-363
  • 2016
  • 1225-7060

The Korean Society of Dietary Culture (한국식생활문화학회)


Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

  • Park, In-Duck (Department of Culinary Art, Chodang University)

published in 2016. 8. 30


Abstracts

The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.

Keyword

  • Capsosiphon fulvescens powder
  • fish paste
  • quality properties


Analytical Information

Analytical Information of the Articles
IPC A23L 17/60, A23L 17/10
Analytical Keyword Capsosiphon fulvescens; fish paste; texture; hardness; strength; cohesiveness; springiness; gumminess; brittleness; flexibility; moisture; crude protein; color value
Etc. keywrd Capsosiphon fulvescens; fish paste; texture; hardness; strength; cohesiveness; springiness; gumminess; brittleness; flexibility; moisture; crude protein; color value

Published Information

Published Information of the Articles
KJTK Publish Information Volume 10. 2016. 12. 31
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