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Study on Quality Characteristics of Fish Paste Containing Cheonggukjang Powder

청국장 분말을 첨가한 어묵의 품질 특성

  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University) ;
  • Park, Seoung-Hee (Department of Food and Nutrition, Mokpo National University)
  • 박복희 (목포대학교 식품영양학과) ;
  • 조희숙 (초당대학교 조리과학부) ;
  • 박승희 (목포대학교 식품영양학과)
  • Received : 2014.12.15
  • Accepted : 2015.03.23
  • Published : 2015.04.30

Abstract

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

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