Evaluation of the Quality Characteristic of Herb Sauce for the Roasted Mackerel

고등어 구이를 위한 허브 소스의 품질 평가에 대한 연구

  • Lee, Young-Sook (Research Institute of Human Ecology, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 이영숙 (전북대학교 인간생활과학연구소) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Published : 2007.12.31

Abstract

An investigation evaluating the preparation and physicochemical properties of sauce with various herbs(sancho, sage, and rosemary) derived from soy sauce was performed. The effects of the different kinds of herbs added to sauce for roasted mackerel were assessed using physiochemical, sensory, flavor, and texture analysis properties. This fish was then compared to, fish with salt. The moisture, crude protein, crude fat, and crude ash content of the roasted mackerel were significantly higher than the control(p<0.05, p<0.001). The salinity content of the herb sauce added samples were significantly higher than the control(p<0.05). Conversely, the pH and peroxide value of the herb sauce added samples were significantly lower than the control(p<0.001). A positive trend was observed for color value with sancho added sauce(p<0.001). The another positive effects on the texture of fish was observed for texture analysis, adhesiveness, springiness, gumminess, and chewiness with herb sauce added samples(p<0.05). In the flavor profile, the fishy smell was disappeared and antifungal flavor was improved with herb added sauce. Flavor, taste, texture, and overall preference of herb sauce were significantly highest in sancho added sauce(p<0.05, p<0.001). Results suggest that the best herb sauce for roasted mackerel was sancho added sauce.

Keywords

References

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