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Quality Characteristics of Fish Paste with Shrimp Powder

새우 분말을 첨가한 어묵의 품질 특성

  • Seo, Jae-Sil (Department of Culinary Art, Chodang University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University)
  • 서재실 (초당대학교 조리과학부) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2012.07.10
  • Accepted : 2012.08.10
  • Published : 2012.08.30

Abstract

This study was conducted to promote the use of fish paste with shrimp powder as a food. The tested shrimp powder concentrations were 0, 3, 5, and 7%. The pH of the samples ranged from 6.80 to 6.95, and their moisture contents ranged from 70.15 to 70.75%. Their L values decreased as their concentrations increased, and their a and b values increased. The folding test for all the test samples showed AA, which indicates good flexibility. In the texture meter test, the hardness, cohesiveness, and springiness increased when the shrimp powder concentration increased. The gumminess and brittleness of the fish paste was reduced, however, with the addition of shrimp powder. In the sensory evaluation, the fish paste prepared with 5% shrimp powder were preferred most. These results suggest that shrimp powder can be applied to fish paste to achieve high quality and functionality.

Keywords

shrimp powder;fish paste;quality characteristics

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