• Culinary science and hospitality research
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• v.15 no.2
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• pp.57-69
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• 2009

This study was conducted the physicochemical and sensory characteristics of fish paste with yam powder(0~5%). The pH of the samples ranged from 6.89 to 7.02, and moisture content ranged from 79.53 to 80.44%. Increasing the amount of yam powder in the fish paste tended to decrease the lightness(L) in Hunter color value while increasing the redness(a) and yellowness(b). For the textural characteristics, the addition of yam powder increased strength, gumminess, cohesiveness and springiness. Fish paste with 3~5% yam powder had good flexibility and wasn't broken even after 4 times folds. In sensory evaluation, the addition of 2% yam powder had the best score in color, taste and overall preference. Therefore, this results suggest that 2% yam powder can be applied to fish paste for the purpose of high quality, preference and functionality.

• Food Industry
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• s.218
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• pp.24-49
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• 2010

${\bigcirc}$ 본 업소는 어묵류(튀김어묵, 찐어묵, 구운어묵)을 생산하는 식품제조 가공업소로서 총 5명의 인원이 어묵류 15개 제품을 생산하여 매출액은(약 00원)이며 주도 대형 유통판매업소에 판매하고 있다. ${\bigcirc}$ 본 업소의 어묵은 연육, 농산물 등과 식품첨가물을 배합 성형 후 가열 등의 공정을 거쳐 생산된 제품으로, 원료 취급과정에서의 오염이나 불충분한 가열, 교차오염 등으로 식중독균(병원성대장균, 황색포도상구균 등)과 원료 및 제조과정에서 이물(금속 등)이 혼입될 수 있으며, ${\bigcirc}$ 이로 인한 주요클레임 발생사례는 최근 3년간 관계당국으로부터 대장균군 검출 3건, 소비자클레임 2건이 있었다. - 연도별 주요 클레임내용은 '08년도에는 대장균군 검출 3건, '09년도 튀김어묵에서 날벌레 이물 검출 1건, '10년도에는 찐어묵에서 철수세미 1건 이었다. ${\bigcirc}$이러한 위해발생을 사전에 예방하기 위해 중점관리해야 하는 공정은 가열공정으로 판단되며, 금속등의 이물혼입 또한 중점적으로 관리할 필요성이 있다. ${\bigcirc}$ 본 업소에서 생산하는 어묵류(튀김어묵, 찐어묵, 구운어묵)는 가열공정에서의 가열온도와 시간을 각각 설정하여 CCP 1로 관리하고 있으며, 품온이 $85^{\circ}C$이상으로 유지될 수 있도록 2시간마다 모니터링하고 한계기준 이탈여부를 기록하도록 하고 있다. ${\bigcirc}$또한 금속검출공정을 CCP 2로 관리하여 2mm${\varphi}$ 이상의 금속이물 혼입여부를 상시 확인하고 있으며, 금속검출기의 정상 작동여부를 4시간마다 모니터링하고 기록하도록 하고 있다. ${\bigcirc}$종합적인 공정 및 일반위생관리를 위해 개인위생 상태 냉동, 냉장고 온도 확인 등 총 29개 항목에 대하여 정기적 점검(매일 17, 주간 4, 월간 4, 분기 1, 연간 3)을 실시하고 있으며, ${\bigcirc}$따라서 지속적인 모니터링을 통해 미흡사항의 원인으로 파악하고 문제점 제거를 위해 체계적이고 지속적인 관리가 필요하다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.119-125
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• 2009

This study was conducted to promote fish paste made with white poria cocos wolf powder as a food. The tested concentrations of the powder were 0, 1, 3, 5, and 7%. All the fish paste samples had 37% water content. For the Hunter color values of samples, L-values decreased but a- and b-values increased with increasing concentrations of the powder. In addition, the folding test scores of all samples were good (AA). In the texture tests, brittleness increased where as springiness decreased with increasing concentrations of the powder. In the sensory evaluations, color, flavor, hardness, and cohesiveness scores increased, and sleekness and oily taste scores decreased, with increasing concentrations of the powder. The fish paste containing 3% white poria cocos wolf powder (3WPWP) had the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. These results suggest that white poria cocos wolf powder can be applied to fish paste to increase its quality.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.833-841
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• 2012

This study was conducted to investigate rheological and sensory characteristics of fish paste prepared with Curcuma longa L. powder (0, 1, 3, 5, 7%). The moisture content of the fish paste ranged from 71.35 to 72.97%. Increasing the amount of Curcuma longa L. powder in the fish paste tended to decrease the pH value and the folding test good score in all samples. Increasing the amount of Curcuma longa L. powder in the fish paste also tended to decrease the lightness (L) in the hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Curcuma longa L. powder increased the strength and decreased the springiness. In a sensory evaluation, the addition of 3% Curcuma longa L. powder had the best score in taste and overall preference. Therefore, this results suggest that adding 3% Curcuma longa L. powder would be feasible for making Curcuma longa L. fish paste.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.191-195
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• 2009

We assessed the effect of surimi gel, which is prepared from the king oyster mushroom (pleurotus eryngii) and cuttlefish meat paste (KCP) on lipid metabolism and antioxidant activity in high-cholesterol-fed rats. Three groups of 3-week-old male Sprague-Dawley rats were fed on a diet containing 1 g cholesterol/kg for 6 weeks. We administered only a high-cholesterol diet to the control group, one group was fed on surimi gel containing cuttlefish paste and king oyster mushrooms, and another group was fed with general boiled fish meat paste (GFP), which is commonly sold in marketplaces. Plasma and hepatic lipid profiles were measured, and the antioxidant status of the liver was assessed. The plasma triglyceride concentration did not differ significantly among the groups. Supplementation with KCP resulted in lower plasma and hepatic cholesterol concentrations and atherogenic index as compared to the control group and GFP, whereas the plasma high-density lipoprotein-cholesterol concentration was elevated. Moreover, the KCP-supplemented animals evidenced greater bile acid excretion. The KCP groups evidenced significantly lower plasma and hepatic levels of thiobarbituric acidreactive substances as compared to the control group. Besides, hepatic antioxidant enzyme activities, including catalase and superoxide dismutase, were significantly higher in the KCP group. In conclusion, KCP was quite effective in improving the lipid metabolism and reducing oxidative stress by upregulating the hepatic antioxidant enzymes in high-cholesterol-fed rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.859-863
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• 2003

The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.

• Food Science and Preservation
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• v.19 no.4
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• pp.519-524
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• 2012

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.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.146-150
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• 1994

The addition of nonfish protein significantly reduced the strength of nonfish protein-incorporated surimi gel in terms of cohesiveness, rigidity and shear force. The sensory textural properties of fiberi-3ed surimi gel product was characterized as the reduction in intensity of undesirable rubberiness, chewiness and firmness, thus increasing the desirability in over all texture. Gel strength of both cohesiveness and rigidity of nonfish protein was inversely correlated with those of nonfish protein-incorporated surimi gel. The variation of texture-modifying properties of nonfish protein in surimi gel was attributed to the differences in thermal hydration and gelation properties of nonfish protein.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.288-291
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• 2001

To provide functional properties in fish meat paste, enoki mushroom (Flammulina velutipes) having anticarcinogenic effect and reduction of blood pressure was added at 1, 5, 10, 15, and 20%. The fried fish meat pastes were investigated for color, rheological properties, and sensory evaluation. Increasing the amount of mushroom in the fish meat paste tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). All test samples with 3mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 15% mushroom showed the highest values in strength, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavour and 5% mushroom sample had the best score in overall acceptance. Therefore, this results suggest that enoki mushroom can be applied to fish meat paste for the purpose of high quality and functionality.