JOURNAL BROWSE
Search
Advanced SearchSearch Tips
The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder
Kim, Byoung-Mok; Jung, Jee-Hee; Jung, Min-Jeong; Kim, Dong-Soo; Jun, Joon-Young; Jeong, In-Hak;
  PDF(new window)
 Abstract
This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.
 Keywords
Red snow crab;Fish paste;Crab leg-meat powder;Chionoecetes japonicus;
 Language
Korean
 Cited by
1.
Effects of Red Snow Crab Chionoecetes japonicus Leg Meat Powder on the Quality Characteristics of Noodles, Korean Journal of Fisheries and Aquatic Sciences, 2016, 49, 3, 285  crossref(new windwow)
 References
1.
Ahn JS, Kim H, Cho WJ, Jeong EJ, Lee HY and Cha YJ. 2006a. Characteristics of concentrated red snow crab Chionoecetes japonicus cooker effluent for making a natural crab-like flavorant. J Korean Fish Soc 39, 431-436.

2.
Ahn JS, Jeong EJ, Cho WJ and Cha YJ. 2014. Optimal Conditions of Reaction Flavor for Synthesis of Crab-like Flavorant from Snow Crab Cooker Effluent. J Korean Soc Food Sci Nutr 43, 128-134. crossref(new window)

3.
Ahn JS, Cho WJ, Jeong EJ and Cha YJ. 2006b. Changes in volatile flavor compounds in red snow crab Chionoecetes japonicus cooker effluent during concentration. J Korean Fish Soc 39, 437-440.

4.
AOAC. 2006. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. 210-219.

5.
Bae MS and Lee SC. 2007. Quality characteristics of fried fish paste containing anchovy powder. J Korean Soc Food Sci Nutr 36, 1188-1192. crossref(new window)

6.
Bae MS, Ha JU and Lee SC. 2007. Quality properties of high calcium fish paste containing anchovy. Korean J Food Cookery Sci 23, 561-566.

7.
Baek JH, Jeong EJ, Jeon SY and Cha YJ. 2011. Optimal Conditions for Enzymatic Hydrolysate of Snow Crab Chionoecetes japonicus Cooker Effluent Using Response Surface Methodology. Korean J Fish Aquat Sci 44, 99-103. http://dx.doi.org/10.5657/KFAS.2011.0099. crossref(new window)

8.
Cha YJ, Cho WJ and Jeong EJ. 2006. Characteristics of taste compounds of red snow crab cooker effluent and hepatopancreas for developing a crab-like flavorant. Korean J Food Nutr 19, 466-472.

9.
Chang HJ, Jeon DW and Lee SR. 1994. In vitro study on the functionality in digestive tract of chitin and chitosan from crab shell. Korean J Food Sci Technol 26, 348-354.

10.
Cho HS and Kim KH. 2011. Quality characteristics of fish paste containing skate (Raja kenojei) powder. J East Asian Soc Dietary Life 21, 808-813.

11.
Cho HS and Kim KH. 2009. Quality characteristics of tofu added with shrimp powder. J East Asian Soc Dietary Life 19, 743-749.

12.
Chung KH and Lee CM. 1994. Function of nonfish proteins in surimi-based gel products. Korean J Soc Food Sci 10, 146-150.

13.
Ito K and Ikehar K. 1971. Observations on the occurrence and distribution of the planktonic larvae of the Queen crabs, Chionoecetes spp., in the neighbouring waters of Sado Island. Bull Japan Sea Natl Fish Res Inst 23, 83-100.

14.
Jang JT, Seo WH and Baek HH. 2009. Enzymatic hydrolysis optimization of a snow crab processing by-product. Korean J Food Sci Technol 41, 622-627.

15.
Kim BM, Jung JH, Jung MJ, Lim JH, Kim DS, Lee KP, Jung JY and Jeong IH. 2015. Quality changes and processing of fermented red snow crab Chionoecetes japonicus sauce using Aspergillus kawachii koji. Korean J Fish Aquat Sci 45, 644-654. http://dx.doi.org/10.5657/KFAS.2015.0644. crossref(new window)

16.
Kim BM, Jeong JH, Jung MJ, Kim JC, Jun KH, Kim DS, Lee KP, Jun JY and Jeong IH. 2015. Effects of freezing storage temperature and thawing time on separation of leg meat from red snow crab Chionoecetes japonicus. Korean J Fish Aquat Sci 48, 655-660. http://dx.doi.org/10.5657/KFAS.2015.0655. crossref(new window)

17.
Kim HS, Choi SG, Park CH, Han BW, Yang SK, Kang KT, Oh HS, Heu MS and Kim JS. 2005. Preparation and characteristics of surimi gel with red-tanner crab (Chionoecetes japonicus) paste. J Korean Soc Food Sci Nutr 34, 1103-1108 crossref(new window)

18.
Kim SB and Park TK. 1994. Isolation and characterization of chitin from crab shell. Korean J Biotechnol Bioeng 9, 174-179.

19.
Kim HS, Son BY, Park SM and Lee KT. 1999. A study on the properties and utilization of chitosan coating. 2. Changes in the quality of tomatoes by chitosan coating. J Korean Fish Soc 32, 568-572.

20.
Kang KH, No BS, Seo JH and Hu WD. 1998. Food analysis. Sung Kyun Kwan University Academic press, Seoul, Korea. 387-394.

21.
Kim SY, Son SH, Ha JU and Lee SC. 2003. Preparation and characteristics of fried surimi gel containing king oyster mushroom (Plerotus-eryngii). J Korean Soc Food Nutr 32, 855-858. crossref(new window)

22.
Lee KH, Yoon SY and Kim HK. 2000. Effect of crab shell powder on lipid metabolism in diet-induced hyperlipidemic rats. J Korean Soc Food Sci Nutr 29, 453-459.

23.
Lee NG, You SG and Cho YJ. 1999. Optimum rheological mixed ratio of jumbo squid and alaska pollack surimi for gel product process. Bull Korean Fish Soc 32, 718-724.

24.
Lee SJ, Ha WH, Choi HJ, Cho SY and Choi JW. 2010. Antiobesity and antihyperlipidemia of red crab shells in Sprague dawley rat. J Chitin Chitosan 15, 156-163.

25.
Lim JH, Jeong JH, Jeong MJ, Jeong IH and Kim BM. 2015. Effects of preprocessing on quality of fermented red snow crab Chionoecetes japonicus sauce. Korean J Fish Aquat Sci 48, 284-292. http://dx.doi.org/10.5657/KFAS.2015.0284. crossref(new window)

26.
No HK and Lee MY. 1995. Isolation of chitin from crab shell waste. J Korean Soc Food Nutr 24, 105-113.

27.
Oh SY. 2007. Quality characteristics of snow crab cream soup with yam and potato as a thickening agents. Korean J Food Cult 13, 112-118.

28.
Park SM, Lee BB, Hwang YM and Lee SC. 2006b. Quality properties of fish paste containing Styela clava. J Korean Soc Food Sci Nutr 35, 908-911. crossref(new window)

29.
Park JH, Min JG, Kim TJ and Kim JH. 2003. Comparison of food components between red-tanner crab, Chionoecetes japonicus and Neodo-Daege, a new species of Chionoecetes sp. Caught in the east sea of Korea. J Korean Fish Soc 36, 62-64.

30.
Park ID. 2013. Quality characteristics of fish paste containing Lagocephalus lunaris powder. Korean J Food Culture 28, 657-663. crossref(new window)

31.
Park SM, Seo HK and Lee SC. 2006a. Preparation and quality properties of fish paste containing Styela plicata. J Korean Soc Food Sci Nutr 35, 1256-1259. crossref(new window)

32.
Ryoo JW. 2010. Hydroponic culture of leaf lettuce using mixtures of fish meal, bone meal, crab shell and th pig slurry leachate of woodchip trickling filter. J Lives Hous Env 16, 215-226.

33.
Seo JS and Cho HS. 2012. Quality characteristics of fish paste with shrimp powder. Korean J Food Preserv 19, 519-524. crossref(new window)

34.
Seoung TJ, Choi SK and Byun GI. 2008. Studies on the processing of sauce by using red crab shell. Korean J Food Cult 23, 667-680.

35.
Yamamoto T. 1950. Chinoecetes japonicus Rathbun collected in the southwestern Japan Sea, off the coast of Tajima Provinse. Bull Japan Soc Sci Fish 15, 519-523. crossref(new window)

36.
Yosho I and Hayashi I. 1994. The bathymetric distribution of Chionoecetes opilio and C. japonicus (Majidae; Brachyura) in the western and northern areas of the sea of Japan. Bull Japan Sea Natl Fish Res Inst 44, 59-71.