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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2011; 15(4):362-369

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2011.15.4.362

Article

황기분말을 첨가한 어묵의 품질특성

김동호1,*
Quality Characteristics of Fish Paste Prepared with Astragalus membranaceus Powder
Dong-Ho Kim1,*
1서원대학교 산학협력단
1Institute of Industry-Academy Collaboration, Seowon University
*Corresponding author: Dong-Ho Kim, Institute of Industry-Academy Collaboration, Seowon University, 241 Musimseoro, Heungduk-gu, Cheongju, Chungbuk, 361-742, Korea, Tel: +82-43-299-8677; Fax: +82-43-299-8677, E-mail: dh3034@hanmail.net

ⓒ Copyright 2011 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 05, 2011; Revised: Nov 02, 2011; Accepted: Nov 03, 2011

Published Online: Nov 30, 2011

Abatract

This study was conducted to investigate the physicochemical and sensory characteristics of the fish paste prepared with Astragalus membranaceus powder (0-2.0%). The pH of the samples ranged from 6.75 to 6.86 and the moisture content ranged from 77.19 to 80.18%. Increasing amount of Astragalus membranaceus powder in the fish paste tended to increase the redness and yellowness in Hunter color value. Textural property analysis indicated that the strength of the sample paste increased and its springiness decreased with an increasing amount of Astragalus membranaceus powder. The fish paste prepared with Astragalus membranaceus powder (2.0%), especially, showed the highest values in cohesiveness, brittleness, and gumminess. In addition, all the samples had good flexibility. In sensory evaluation, the addition of 1.0% Astragalus membranaceus powder had the best score in color, texture, taste, and overall preference. Therefore, this results suggest that 1.0% Astragalus membranaceus powder can be applied to produce fish paste with high functionality and sensory preference.

Keywords: Astragalus membranaceus powder; fish paste; pH; sensory characteristic; sensory acceptability; textural characteristic