한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제50권3호
  • /
  • Pages.235-242
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  • 2017
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  • 0374-8111(pISSN)
  • /
  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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명란 마늘 고추장의 제조 및 품질 특성

Preparation and Quality Characterization of Garlic Gochujang with Alaska Pollock Therage chalcogramma Roe

  • 황지영 (덕화푸드 기업부설연구소) ;
  • 정효빈 (덕화푸드 기업부설연구소) ;
  • 장종수 (덕화푸드 기업부설연구소) ;
  • 장석준 (덕화푸드 기업부설연구소) ;
  • 김진수 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Hwang, Ji-Young (Research and Development Institute, Deok-Hwa Food) ;
  • Jeong, Hyo-Pin (Research and Development Institute, Deok-Hwa Food) ;
  • Jang, Jong-Soo (Research and Development Institute, Deok-Hwa Food) ;
  • Jang, Suck-Jun (Research and Development Institute, Deok-Hwa Food) ;
  • Kim, Jin-Soo (Department of Seafood and Aquaculture Science, Gyeongsang National University)
  • 투고 : 2017.04.10
  • 심사 : 2017.05.29
  • 발행 : 2017.06.30
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초록

This study was conducted to determine the optimum amount of dried Alaska Pollock Therage chalcogramma roe (D-AP-R) for preparing garlic gochujang with D-AP-R. We investigated the optimal preparation of garlic gochujang with D-AP-R by proximate composition, taste, color, and odor measurements and sensory evaluation. The moisture, ash contents and water activity of garlic gochujang with D-AP-R decreased as the amount of D-AP-R increased, whereas other components, such as crude protein and lipid contents, taste value, yellowness of Hunter color, and odor intensity, increased as D-AP-R increased. According to the sensory evaluation results, garlic gochujangs with 10 and 15% D-AP-R were superior to garlic gochujang without D-AP-R (control) in terms of taste and overall acceptance but inferior in terms of fish odor. However, there was no difference in the sensual color of garlic gochujang with versus without D-AP-R. These results suggest that high quality garlic gochujang can be prepared by adding 10% D-AP-R. The total amino acid content of garlic gochujang with 10% D-AP-R was 11.81 mg/100 g, which was higher than that of the control (9.05 mg/100 g). The cholesterol content of garlic gochujang with 10% D-AP-R was 16.1 mg/100 g, which is below the acceptable daily cholesterol intake (300 mg/day).

키워드

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