Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Preparation and Quality Properties of Fish Paste Containing Styela plicata

오만둥이 함유 어묵의 제조 및 품질 특성

  • Park, Sun-Min (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Seo, Hye-Kyung (Dept. of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
  • 박선민 (경남대학교 식품생명학과) ;
  • 서혜경 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Published : 2006.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

To provide functional properties in fish paste, Styela plicata (Korean name: omandungi) having antioxidant and anticarcinogenic activity was added at 0, 5, 10, 15, and 20%. The fried fish pastes were investigated for color, textural properties, and sensory attributes. Fish paste containing 15% S. plicata showed the lowest values in lightness (L) and the highest values in redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding 4 times. Fish paste containing 20% S. plicata showed the highest values in strength, hardness, and adhesiveness. In overall acceptance of sensory evaluation, fish paste containing 15% S. plicata acquired the highest score. These results support that S. plicata can be applied to fish paste products for the purpose of high quality and functionality.

식품 제조에서 부재료로 맛과 향을 제공하며 항산화능과 항암력이 보고된 오만둥이(Styela plicata)를 세절한 후 각각 0, 5, 10, 15, 20% 첨가하여 튀김 어묵을 제조한 다음 색조 변화, 물성 특성 및 관능적 특성을 조사하였다. 오만둥이의 함유량이 증가할수록 어묵의 명도 L값은 15%에서 제일 낮은 값을 보였고, 적색도 a값과 황색도 b값은 15%에서 제일 높은 수치를 보였다. 또한 어묵의 유연성을 나타내는 절곡검사의 결과는 모든 시료에서 AA로 측정되어 오만둥이의 첨가량에 상관없이 우수한 것으로 나타났다. 물성검사 결과에서는 오만둥이가 첨가될수록 어묵의 강도, 경도는 증가하는 경향을 보였으며, 관능검사에서는 15%가 첨가되었을 때 전체적인 선호도가 가장 높았다. 이상의 결과에서 생리학적 기능성이 알려진 오만둥이의 적당량 첨가는 관능적으로 우수한 어묵을 제조할 수 있어 고품질 어묵에 이용될 수 있음을 확인하였다.

Keywords

References

  1. Chang DS, Cho HR, Lee HS, Park MY, Lim SM. 1998. Development of alginic acid hydrolysate as a natural food preservative for fish meat paste products. Korean J Food Sci Technol 30: 823-826
  2. Kim SY, Son MH, Ha JU, Lee SC. 2003. Preparation and characterization of fried surimi gel containing king oyster mushroom (Pleurotus eryngii). J Korean Soc Food Sci Nutr 32: 855-858 https://doi.org/10.3746/jkfn.2003.32.6.855
  3. 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
  4. Koo SG, Ryu YK, Hwang YM, Ha JU, Lee SC. 2001. Quality properties of fish meat paste containing enoki mushroom (Flammulina velutipes). J Korean Soc Food Sci Nutr 30: 288-291
  5. 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 24: 642-646
  6. Park YK, Kim HJ, Kim MH. 2004. Quality characteristics 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
  7. Shin YJ, Park GS. 2005. Quality characteristics of fish meat paste containing mulberry leaf powder. J East Asian Soc Dietary Life 15: 738-745
  8. Kim JS, Cho ML, Heu MS. 2003. Utilization of a soluble protein recovered from surimi wastewater by calcium powder of cuttle Sepia esculerta bone. J Kor Fish Soc 36: 204-209 https://doi.org/10.5657/kfas.2003.36.3.204
  9. Cavalcante MCM, Allodi S, Valente AP, Strausi AH, Takahashi HK, Mourao PAS, Pavao MSG. 2000. Occurrence of heparin in the invertebrate Styela plicata (Tunicata) is restricted to cell layers facing the outside environment. J Biol Chem 275: 36189-36196 https://doi.org/10.1074/jbc.M005830200
  10. Pavao MSG, Aiello KRM, Werneck CC, Silva LCF, Valente AP, Mulloy B, Colwelli NS, Tollefseni DM, Mourao PAS. 1998. Highly sulfated dermatan sulfates from ascidians. J Biol Chem 273: 27848-27857 https://doi.org/10.1074/jbc.273.43.27848
  11. Tincu JA, Menzel LP, Azimov R, Sands J, Hong T, Waring AJ, Taylor SW, Lehrer RI. 2003. Plicatamide an antimicrobial octapeptide from Styela plicata hemocytes. J Biol Chem 278: 13546-13553 https://doi.org/10.1074/jbc.M211332200
  12. Raftos DA, Hutchinson A. 1995. Cytotoxicity reactions in the solitary tunicate Styela plicata. Dev Comp Immunol 19: 463-471 https://doi.org/10.1016/0145-305X(95)00028-R
  13. Kim JJ, Kim SJ, Kim SH, Park HR, Lee SC. 2006. Antioxidant and anticancer activities of extracts from Styela plicata. J Korean Soc Food Sci Nutr 34: 937-941 https://doi.org/10.3746/jkfn.2005.34.7.937
  14. Kang KH, No BS, Seo JH, Hu WD. 1998. Food analysis. Sung Kyun Kwan University Academic press, Seoul. p 387-394
  15. SAS Institute, Inc. 1985. SAS User's guide. Statistical Analysis Systems Institute, Cary, NC, USA
  16. Judd DG, Wyszecki G. 1964. Applied colorific science for industry and business. Diamond Co., Tokyo, Japan. p 333
  17. 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
  18. Choi BD, Kang SJ, Choi YJ, Youm MG, Lee KH. 1994. Utilization of ascidian (Halocynthia roretzi) tunic. 3. Carotenoid compositions of ascidian tunic. Bull Korean Fish Soc 27: 344-350
  19. Sato A, Shindo T, Kasanuki N, Hasegawa K. 1989. Antioxidant metabolites from the tunicate Amaroucium multiplicatum. J Nat Prod 52: 975-981 https://doi.org/10.1021/np50065a010
  20. Matsuno T, Ookubo M, Komori T. 1985. Carotenoids of tunicates. III. The structural elucidation of two new marine carotenoids, amarouciaxanthin A and B. J Nat Prod 48: 606-613 https://doi.org/10.1021/np50040a015
  21. Cotelle N, Moreau S, Bernier JL, Catteau JP, Henichart JP. 1991. Antioxidant properties of natural hydroquinones from the marine colonial tunicate Aplidium californicum. Free Radical Biol Med 11: 63-68 https://doi.org/10.1016/0891-5849(91)90188-9
  22. Kwon CS, Oh KS, Lee EH. 1985. Effects of subsidiary materials on texture of steamed alaska pollack meat paste. Bull Korean Fish Soc 18: 424-432
  23. Kim DS, Park YH. 1981. Effect of food humectants on lowering water activity of casing kamaboko. 1. Effect of lowering water activity of sodium chloride, sugars and polyols. Bull Korean Fish Soc 14: 139-147

Cited by

  1. Study on Quality Characteristics of Fish Paste Containing Cheonggukjang Powder vol.30, pp.2, 2015, https://doi.org/10.7318/KJFC/2015.30.2.213
  2. Antioxidant and Antihypertensive Activities of Styela plicata according to Harvesting Time and Size vol.40, pp.3, 2011, https://doi.org/10.3746/jkfn.2011.40.3.350
  3. Quality Properties of Fish Paste Containing Green Laver Powder vol.29, pp.5, 2014, https://doi.org/10.7318/KJFC/2014.29.5.421
  4. Quality Characteristics of Fish Paste with Shrimp Powder vol.19, pp.4, 2012, https://doi.org/10.11002/kjfp.2012.19.4.519
  5. Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives vol.62, pp.2, 2011, https://doi.org/10.3109/09637486.2010.515566
  6. Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes vol.41, pp.10, 2012, https://doi.org/10.3746/jkfn.2012.41.10.1448
  7. The Quality Characteristics and Processing of Fish Paste Containing Red Snow Crab Chionoecetes japonicus Leg-Meat Powder vol.49, pp.1, 2016, https://doi.org/10.5657/KFAS.2016.0001
  8. Study on quality characteristics of fish paste containing Curcuma aromatica powder vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.78
  9. Quality Characteristics of Fish Paste Containing Lagocephalus lunaris Powder vol.28, pp.6, 2013, https://doi.org/10.7318/KJFC/2013.28.6.657
  10. 멸치 분말을 첨가한 튀김어묵의 제조 및 품질특성 vol.36, pp.9, 2006, https://doi.org/10.3746/jkfn.2007.36.9.1188
  11. 알코올로 인한 흰쥐의 백혈구 및 간 DNA 손상에 미치는 미더덕과 오만둥이 분말의 보충섭취 효과 vol.36, pp.10, 2006, https://doi.org/10.3746/jkfn.2007.36.10.1271
  12. 오만둥이(Styela plicata)의 항유전독성 및 대장암 억제효과에 관한 연구 vol.38, pp.7, 2006, https://doi.org/10.3746/jkfn.2009.38.7.839
  13. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research vol.2017, pp.None, 2006, https://doi.org/10.1155/2017/9675469
  14. 아로니아 착즙액 첨가 튀김어묵의 품질특성 vol.24, pp.1, 2006, https://doi.org/10.11002/kjfp.2017.24.1.13