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

Quality Properties of Fish Paste Containing Styela clava

미더덕 함유 어묵의 품질 특성

  • Published : 2006.08.30
Download PDF
⟨ Previous Next ⟩

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.

고품질의 어묵의 개발을 위하여 항암성, 항균성 및 항산화작용이 있는 미더덕 (Styela clava)을 각각 0, 5, 10, 15 및 20% 첨가한 튀김어묵을 제조한 다음 색조변화, 물성 특성 및 관능적 특성을 조사하였다. 미더덕의 함유량이 증가할수록 어묵의 색도는 L값은 감소하는 경향, a값은 증가하는 경향, b값도 대체로 증가하는 경향을 나타내었다. 또한 어묵의 유연성을 나타내는 절곡검사의 결과로는 대조군을 포함한 모든 첨가군에서 AA가 나와 유연성과 탄력성이 우수한 것으로 나타났다. 물성검사 결과에서 미더덕의 함유량이 증가할수록 어묵의 강도, 경도, 점착성이 대체로 증가하는 경향을 보였다. 그리고 관능검사의 결과로는 20%를 제외한 전 군에서 비슷한 수치를 나타내었다. 따라서 맛과 조직감, 색깔 면에 있어서 다른 것보다 낮은 수치를 보였다. 이상의 결과로 미더덕은 어묵에 첨가하는 것은 관능적으로 5% 정도의 적당한 양만 첨가한다면 물성적, 영양적으로 소비자들에게 호감을 얻을 수 있는 고품질의 어묵이 제조될 수 있을 것이다.

Keywords

References

  1. KFDA. 2006. Food Code. Korea Food and Drug Administration, Seoul, Korea
  2. Auh JH, Lee KS, Lee HG. 1999. Development of branched oligosaccharides as a cryoprotectant in surimi. Korean J Food Sci Technol 31: 952-956
  3. Chung KH, Lee CH. 1994. Function of nonfish proteins in surimi-based gel products. Korean J Soc Food Sci 10: 146-150
  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. 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
  6. Cho HO, Kwon JH, Byun MW, Lee MK. 1985. Preservation of fried fish meat paste by irradiation. Korean J Food Sci Technol 17: 474-481
  7. Kim JS, Choi JD. 1998. Quality stability of emulsion curd-added surimi gel from fish with a red muscle during storage. Food Engineering Progress 2: 102-107
  8. Cho SH, Joo IS, Seo IW, Kim ZW. 1991. Preservative effect of grapefruit seed extract on fish meat product. Korean J Food Hygiene 6: 67-72
  9. 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 reretzi) tunic. J Korean Soc Food Sci Nutr 29: 642-646
  10. 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
  11. Koo SG, Ryu YK, Hwang YM, Ha JU, Lee SC. 2001. Quality properties of fish paste containing enoki mushroom (Flammulina velutipes). J Korean Soc Food Sci Nutr 30: 288-291
  12. Ha JU, Koo SK, Hwang YM, Lee SC. 2001. Quality properties of fish paste containing oyster mushroom (Pleurotus ostreatus). J KASBIR 1: 32-36
  13. Jo YG. 1978. The sterol composition of Styela clava. Kor Fish Soc 11: 97-101
  14. Lehrer RI. 2001. Clavanins and styelins, alpha-helical antimicrobial peptides from the hemocytes of Styela clava. Adv Exp Med Biol 484: 71-76 https://doi.org/10.1007/978-1-4615-1291-2_7
  15. Menzel LP, Lee IH, Sjostrand B, Lehrer RI. 2002. Immunolocalization of clavanins in Styela clava hemocytes. Dev Comp Immunol 26: 505-515 https://doi.org/10.1016/S0145-305X(02)00010-1
  16. Lee IH, Zhao C, Nguyen T, Menzel L, Waring AJ, Sherman MA, Lehrer RI. 2001. Clavaspirin, an antibacterial and haemolytic peptide from Styela clava. J Pept Res 58: 445-456 https://doi.org/10.1034/j.1399-3011.2001.10975.x
  17. Taylor SW, Craig AG, Fischer WH, Park M, Lehrer RI. 2000. Styelin D, an extensively modified antimicrobial peptide from ascidian haemolytic. J Biol Chem 275: 38417- 38426 https://doi.org/10.1074/jbc.M006762200
  18. Ahn SH. 2003. Extraction of glycosaminglycans from Styela clava tunic. Biotechnol Bioproc Eng 18: 180-185
  19. Kim JJ, Kim SJ, Kim SH, Park HR, Lee SC. 2006. Antioxidant and anticancer activities of extracts from Styela clava according to the processing methods and solvents. J Korean Soc Food Sci Nutr 35: 278-283 https://doi.org/10.3746/jkfn.2006.35.3.278
  20. Kang KH, No BS, Seo JH, Hu WD. 1998. Food Analysis. Sung Kyun Kwan University Academic press, Seoul, Korea. p 387-394
  21. SAS Institute. 1995. SAS/STAT Use's Guide. SAS Institute Inc., Cary, NC
  22. Judd DG, Wyszecki G. 1964. Applied colorific science for industry and business. Diamond Co., Tokyo, Japan. p 333
  23. 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
  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. Raphaelides SN, Ambatzidou A, Petridis D. 1996. Sugar composition effects on textural parameters of peach jam. J Food Sci 61: 942-946 https://doi.org/10.1111/j.1365-2621.1996.tb10907.x
  26. Chen JY, Piva M, Labuza TP. 1984. Evaluation of water binding capacity (WBC) of food fiber sources. J Food Sci 49: 59-63 https://doi.org/10.1111/j.1365-2621.1984.tb13668.x

Cited by

  1. Development of surimi gel from king oyster mushroom and cuttlefish meat paste vol.19, pp.1, 2010, https://doi.org/10.1007/s10068-010-0007-0
  2. Screening of Biological Activity of Solvent Extract from Styela clava Tunic for Fishery Waste Recycling vol.23, pp.1, 2014, https://doi.org/10.5322/JESI.2014.23.1.89
  3. Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic vol.41, pp.11, 2012, https://doi.org/10.3746/jkfn.2012.41.11.1591
  4. Flavor Components of Mideoduck (Styela clava) vol.20, pp.11, 2010, https://doi.org/10.5352/JLS.2010.20.11.1648
  5. 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
  6. Qualities of Konjac Containing Tunic Extract from Styela clava vol.42, pp.3, 2013, https://doi.org/10.3746/jkfn.2013.42.3.410
  7. Quality Properties of Appenzeller Cheese Added with Fish Surimi vol.31, pp.2, 2011, https://doi.org/10.5851/kosfa.2011.31.2.232
  8. 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
  9. 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
  10. 오만둥이 함유 어묵의 제조 및 품질 특성 vol.35, pp.9, 2006, https://doi.org/10.3746/jkfn.2006.35.9.1256
  11. 멸치 분말을 첨가한 튀김어묵의 제조 및 품질특성 vol.36, pp.9, 2006, https://doi.org/10.3746/jkfn.2007.36.9.1188
  12. 미더덕의 부위별 추출물의 항산화 활성 vol.37, pp.12, 2006, https://doi.org/10.3746/jkfn.2008.37.12.1674
  13. 채취시기에 따른 미더덕의 부위별 항산화 활성 및 ACE 저해 활성 vol.39, pp.3, 2006, https://doi.org/10.3746/jkfn.2010.39.3.331
  14. 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
  15. 아로니아 착즙액 첨가 튀김어묵의 품질특성 vol.24, pp.1, 2006, https://doi.org/10.11002/kjfp.2017.24.1.13
  16. Study on Instant Fish Cake Noodle Manufacturing Techniques Using Ultra-fine Powdered Kelp vol.23, pp.3, 2006, https://doi.org/10.13050/foodengprog.2019.23.3.217
  17. Proximate Composition, free Amino Acid and Ascidian Flavor Components in Sea Peach (Halocynthia aurantium) vol.32, pp.5, 2006, https://doi.org/10.13000/jfmse.2020.10.32.5.1181
  18. 발효주정 첨가 저염 미더덕(Styela clava) 양념젓갈의 제조 및 품질 vol.54, pp.1, 2006, https://doi.org/10.5657/kfas.2021.0001