DOI QR코드

DOI QR Code

Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes

사이즈를 조절한 홍삼분말의 첨가가 어묵의 품질 특성에 미치는 영향

  • Shim, Do-Wan (Dept. of Biotechnology, College of Biomedical & Health Science, Research Institute of Inflammatory Diseases (RID), Konkuk University) ;
  • Jiang, Jun (Dept. of Biotechnology, College of Biomedical & Health Science, Research Institute of Inflammatory Diseases (RID), Konkuk University) ;
  • Kim, Jin-Hyo (Dept. of Biotechnology, College of Biomedical & Health Science, Research Institute of Inflammatory Diseases (RID), Konkuk University) ;
  • Kim, Won-Wu (Dept. of Bio-Health Technology, College of Biomedical Science, Kangwon National University) ;
  • Kang, Wie-Soo (Dept. of Bio-Health Technology, College of Biomedical Science, Kangwon National University) ;
  • Choi, Won-Seok (Dept. of Food Science & Technology, Korea National University of Transportation) ;
  • Hur, Sun-Jin (Dept. of Molecular Biotechnology, College of Life and Environment Sciences, Konkuk University) ;
  • Kim, Dong-Young (Dept. of Bio-Health Technology, College of Biomedical Science, Kangwon National University) ;
  • Kim, Kyu-Cheon (Nuljayoun Food) ;
  • Lee, Kwang-Ho (Dept. of Biotechnology, College of Biomedical & Health Science, Research Institute of Inflammatory Diseases (RID), Konkuk University)
  • 심도완 (건국대학교 의료생명대학 생명공학전공, 염증성질환연구소) ;
  • 강군 (건국대학교 의료생명대학 생명공학전공, 염증성질환연구소) ;
  • 김진효 (건국대학교 의료생명대학 생명공학전공, 염증성질환연구소) ;
  • 김원우 (강원대학교 생명건강공학전공) ;
  • 강위수 (강원대학교 생명건강공학전공) ;
  • 최원석 (한국교통대학교 식품공학과) ;
  • 허선진 (건국대학교 분자생명공학전공) ;
  • 김동영 (강원대학교 생명건강공학전공) ;
  • 김규천 (늘자연 유통 영농조합법인) ;
  • 이광호 (건국대학교 의료생명대학 생명공학전공, 염증성질환연구소)
  • Received : 2012.06.08
  • Accepted : 2012.08.03
  • Published : 2012.10.31

Abstract

Fried fish pastes containing different size and amounts of red ginseng powder (RGP) were manufactured, and their physico-chemical and biological properties, including color changes, preservation, weight loss after heating, lipid oxidation, and total colony count were analyzed to improve fish paste quality. Sensory evaluation of fish pastes containing RGP was carried out, and the results showed that 1% and 850 ${\mu}m$ sized RGP additives were most preferred. In the color change test, decreased $L^*$ (lightness), increased $a^*$ (redness), and increased $b^*$ (yellowness) values were observed, which was similar to other additive-containing commercial fish pastes. In the physical properties test, hardness and chewiness significantly increased in the 90 ${\mu}m$ sized RGP group. Weight loss of fish pastes containing RGP after heating was attenuated compared to commercial fish pastes. Fish paste containing RGP showed an inhibitory effect on lipid oxidation. Especially, the 10 ${\mu}m$ sized RGP group showed the most significant inhibitory effect on lipid oxidation and reduced total microbes during storage. Therefore, 1% addition of RGP can give rise to high quality fish pastes through improvement of sensory evaluation and physico-chemical properties. Moreover, functionally and physiologically improved fish pastes can be produced by adding different amounts of RGP.

Acknowledgement

Supported by : 중소기업청

References

  1. Bae MS, Ha JU, Lee SC. 2007. Quality properties of high calcium fish paste containing anchovy. Korean J Food Cookery Sci 23: 561-566.
  2. Park SM, Lee BB, Hwang YM, Lee SC. 2006. Quality properties of fish paste containing Styela clava. J Korean Soc Food Sci Nutr 35: 908-911. https://doi.org/10.3746/jkfn.2006.35.7.908
  3. Akahane Y, Shimizu Y. 1990. Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel. Nippon Suisan Gakkaishi 56: 139-146. https://doi.org/10.2331/suisan.56.139
  4. Chung KH, Lee CH. 1996. Moisture-dependent gelation characteristics of nonfish protein affect the surimi gel texture. Korean J Soc Food Sci 12: 571-576.
  5. Lee NG, You SG, Cho YJ. 1999. Optimum rheological mixed ratio of jumbo squid and Alaska pollack surimi for gel product process. J Korean Fish Soc 32: 718-724.
  6. Yook HS, Lee JW, Lee HJ, Cha BS, Lee SY, Byun MW. 2000. Quality properties of fish paste prepared with refined dietary fiber from ascidian (Halocynthia roretzi ) tunic. J Korean Soc Food Sci Nutr 29: 642-646.
  7. Ha JU, Koo SG, Lee HY, Hwang YM, Lee SC. 2001. Physical properties of fish paste containing Agaricus bisporus. Korean J Food Sci Technol 33: 451-454.
  8. Koo SG, Ryu YK, Hwang YM, Ha JU, Lee SC. 2001. Quality properties of fish meat paste containing enoki mushroom (Flamumulina velutipes). J Korean Soc Food Sci Nutr 29: 642-646.
  9. Son MH, Kim SY, Ha JU, Lee SC. 2003. Texture properties of surimi gel containing shiitake mushroom (Lentinus edodes). J Korean Soc Food Sci Nutr 32: 859-863. https://doi.org/10.3746/jkfn.2003.32.6.859
  10. Park YK, Kim HJ, Kim MH. 2004. Quality characterization of fried fish paste added with ethanol extract of onion. J Korean Soc Food Sci Nutr 33: 1049-1055. https://doi.org/10.3746/jkfn.2004.33.6.1049
  11. Shin YJ, Park GS. 2005. Quality characterization of fish paste containing mulberry leaf powder. J Korean East Asian Soc Dietary Life 15: 738-745.
  12. Park SM, Seo HK, Lee SC. 2006. Preparation and quality properties of fish paste containing Styela plicata. Korean J Soc Food Sci Nutr 35: 1256-1259. https://doi.org/10.3746/jkfn.2006.35.9.1256
  13. Shin YJ, Kim KS, Park GS. 2009. Texture and sensory characterization of fish paste containing white Poria cocos wolf powder. Korean J Food Cookery Sci 25: 119-125.
  14. Chepurnov SA, Chepurnova NE, Park JK, Buzinova EV, Lubimov II, Kabanova NP, Nam KY. 1994. The central effects of saponin components and polysaccharides fraction from Korea red ginseng. Korean J Ginseng Sci 18: 165-174.
  15. Yun TK, Lee YS, Lee YH, Yun HY. 2001. Cancer chemopreventive compounds of red ginseng produced from Panax ginseng C.A. Meyer. J Ginseng Res 25: 107-111.
  16. Keum YS, Park KK, Lee JM, Chun KS, Park JH, Lee SK, Kwon H, Surh YJ. 2000. Antioxidant and anti-tumor promoting activities of the methanol extract of heat-processed ginseng. Cancer Lett 150: 41-48. https://doi.org/10.1016/S0304-3835(99)00369-9
  17. Kang SY, Kim ND. 1992. The antihypertensive effect of red ginseng saponin and the endothelium-derived vascular relaxation. Korean J Ginseng Sci 16: 175-182.
  18. Kim DH, Kwak KH, Lee KJ, Kim SJ. 2004. Effects of Korea red ginseng total saponin on repeated unpredictable stressinduced changes of proliferation of neural progenitor cells and BDNF mRNA expression in adult rat hippocampus. J Ginseng Res 28: 94-103. https://doi.org/10.5142/JGR.2004.28.2.094
  19. Jung KY, Kim DS, Oh SR, Lee IS, Lee JJ, Park JD, Kim SI, Lee HK. 1998. Platelet activating factor antagonist activity of ginsenosides. Biol Pharm Bull 21: 79-80. https://doi.org/10.1248/bpb.21.79
  20. Bae KC, Kim SH. 1998. Antioxidant effects of Korea ginseng radix, Korea red ginseng radix and total saponin. Korean J Oriental Medical Pathology 12: 72-81.
  21. Choi GH, Kim KC, Lee KH. 2010. Quality and antioxidant characteristics of soft tofu supplemented with red ginseng extract during storage. J Korean Soc Food Sci Nutr 39: 414-420. https://doi.org/10.3746/jkfn.2010.39.3.414
  22. Cho HS, Kim KH. 2011. Quality characteristics of fish paste containing skate (Raja kenojei ) powder. J East Asian Soc Dietary Life 21: 808-813.
  23. Judd DG, Wyszecki G. 1964. Appliedcolorificscienceforindustryandbusiness. Diamond Co., Tokyo, Japan. p 333.
  24. Kim YY, Cho YJ. 1992. Relationship between quality of frozen surimi and jelly strength of kamaboko. Bull Korean Fish Soc 25: 73-78.
  25. Kaur C, Kapoor HC. 2002. Anti-oxidant activity and total phenolic content of some Asian vegetable. Food Sci Technol Int 37: 153-161. https://doi.org/10.1046/j.1365-2621.2002.00552.x
  26. Sung WS, Lee DG. 2008. The combination effect of Korean ginseng saponins with kanamycin and cefotaxime against methicillin-resistant Staphylococcus aureus. Biol Pharm Bull 31: 1614-1617. https://doi.org/10.1248/bpb.31.1614
  27. Tan BK, Vanitha J. 2004. Immunomodulatory and antimicrobial effects of some traditional Chinese medicinal herbs: a review. Curr Med Chem 11: 1423-1430. https://doi.org/10.2174/0929867043365161

Cited by

  1. Optimization of the Processing Conditions for the Preparation of Surimi Products Containing Rice Flour vol.17, pp.2, 2014, https://doi.org/10.5657/FAS.2014.0167
  2. Effects of Rice Flour Milling Types and Addition Methods on Rheological and Sensory Properties of Surimi Products vol.46, pp.2, 2013, https://doi.org/10.5657/KFAS.2013.0139