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Quality Properties of Fish Paste Containing Styela clava

미더덕 함유 어묵의 품질 특성

  • Published : 2006.08.30

Abstract

Fish paste containing Styela clava (Korean name: miduduk) was prepared for the supplementary value of the product, and it was evaluated for the color, textural properities, and sensory attributes. Increasing the amount of S. clava in the fish paste tended to increase the lightness (L), the redness (a), and the yellowness (b) in Hunter color values. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. Fish paste containing 20% S. clava showed the highest values in strength, hardness, and adhesiveness. In overall acceptance of sensory evaluation, fish paste containing 5% S. clava did not show any difference in comparison with non added control. These results suggest that S. clava can be applied to fish paste products to improve the quality and functionality.

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