Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effect of Loquat Leaf Powder Addition on Quality of Fish Paste

어묵 제조 시 비파잎 첨가가 품질에 미치는 영향

  • Received : 2014.09.03
  • Accepted : 2014.12.21
  • Published : 2014.12.31
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Abstract

This study was conducted to promote the utilization of fish paste containing loquat leaf powder (LLP). The tested concentrations of LLP were 0, 3, 5 and 7%. The pH of samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23 to 76.95%. The L values of samples decreased as the concentrations of LLP decreased, and a and b values increased. In the folding test, all test samples with AA showed good flexibility. In the texture meter test, hardness, strength, springiness, gumminess and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, fish paste prepared with 5% LLP was preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for the purpose of high quality and functionality.

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