DOI QR코드

DOI QR Code

Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis

프로폴리스 첨가 명태 연육 튀김어묵의 품질 특성

  • Kim, Gwang-Woo (Dept. of Food Science, Kangnung National University) ;
  • Kim, Ga-Hyeon (Dept. of Food Science, Kangnung National University) ;
  • Kim, Jeong-Sik (Dept. of Food Science, Kangnung National University) ;
  • An, Hyo-Yeong (Dept. of Food Science, Kangnung National University) ;
  • Hu, Gil-Won (Dept. of Food Science, Kangnung National University) ;
  • Park, In-Suk (Kyongpo Middle School) ;
  • Kim, Ok-Seon (Dept. of East Coastal Marine Bioresources Research Center, Kangnung National University) ;
  • Cho, Soon-Yeong (Dept. of Food Science, Kangnung National University)
  • 김광우 (강릉대학교 식품과학과) ;
  • 김가현 (강릉대학교 식품과학과) ;
  • 김정식 (강릉대학교 식품과학과) ;
  • 안효영 (강릉대학교 식품과학과) ;
  • 허길원 (강릉대학교 식품과학과) ;
  • 박인숙 (강릉시 경포중학교) ;
  • 김옥선 (강릉대학교 동해안해양생물자원연구센터) ;
  • 조순영 (강릉대학교 식품과학과)
  • Published : 2008.04.30

Abstract

In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

본 연구에서는 프로폴리스를 명태 연육에 각각 0.17%, 0.34%, 0.51%, 0.67% 및 0.84%로 수분함량을 조절하여 첨가한 명태 연육 튀김어묵을 제조한 다음 과산화물가, 색도, 총 균수 변화 및 관능검사를 실시하여 프로폴리스 첨가 튀김어묵제품에서의 항균.항산화효능을 분석 평가하였다. 튀김어묵의 과산화물가는 저장기간이 증가됨에 따라 대조구에 비하여 프로폴리스 첨가 명태 연육 튀김어묵의 과산화물가가 낮은 함량을 나타내었고, 프로폴리스 함량이 증가할수록 과산화물가 함량이 낮아지는 경향을 나타내었다. 명태 연육튀김어묵의 겔 강도를 측정해 본 결과, 대조구에 비하여 프로폴리스 첨가군에서 겔 강도가 높게 나타났으며 프로폴리스 함량이 증가할수록 겔 강도도 증가함을 알 수 있었다. 색도에서는 명태 연육 튀김어묵의 프로폴리스 첨가량이 증가할수록 L값은 감소하였으나 a값과 b값은 증가하였다. 관능검사를 측정한 결과 0.17% 프로폴리스 첨가 튀김어묵에서 전체적으로 기호도가 높게 나타났다. 이상의 결과로부터 프로폴리스를 함유한 고품질 어묵의 제조 가능성을 확인할 수 있었다.

Keywords

References

  1. Wu MC. 1992. Manufacture of surimi-based products. In Surimi Technology. Lanier TC, Lee CM. Marcel Dekker Inc., New York. p 245-272
  2. Hall GM. 1997. Fish Processing Technology. Blackie Academic & Professional, New York. p 74-90
  3. Akahane Y, Shimizu Y. 1990. Effects of setting incubation on the water-holding capacity of salt-ground fish meat its heated gel. Nippon Suisan Gakkaishi 56: 139-146 https://doi.org/10.2331/suisan.56.139
  4. 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
  5. 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
  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. Chung KH, Lee CH. 1994. Function of nonfish proteins in surimi-based gel products. Korean J Soc Food Sci 10: 146-150
  8. 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
  9. 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
  10. Cho HR, Chang DS, Lee WD, Jeong ET, Lee EW. 1998. Utilization of chitosan hydrolysate as a natural food preservative for fish meat paste products. Korean J Food Sci Technol 30: 817-822
  11. 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
  12. Scazzocchio F, D'Auria FD, Alessandrini D, Pantanella F. 2006. Multifactorial aspects of antimicrobial activity of propolis. Microbiol Res 161: 327-333 https://doi.org/10.1016/j.micres.2005.12.003
  13. Grunberger D, Banerjee R, Eisinger K, Oltz EM, Efros L, Caldwell M, Esterez V, Nakanishi K. 1998. Preferential cytotoxicity on tumor cells by caffeic acid phenetyl ester isolated from propolis. Experientia 44: 230-232 https://doi.org/10.1007/BF01941717
  14. Pascual C, Gonzalez R, Torricella RG. 1994. Scavenging action of propolis extract against oxygen radicals. J Ethnopharm 41: 9-13 https://doi.org/10.1016/0378-8741(94)90052-3
  15. Takeshi N, Reiji I, Hachiro I, Nobutaka S. 2003. Preparation and antioxidant properties of water extract of propolis. Food Chem 80: 29-33 https://doi.org/10.1016/S0308-8146(02)00231-5
  16. Ahn MR, Shigenori K, Yumiko U, Jun N, Mitsuo M, Fang Z, Tsutomu N. 2007. Antioxidant activity and constituents of propolis collected in various areas of China. Food Chem 101: 1383-1392 https://doi.org/10.1016/j.foodchem.2006.03.045
  17. Koo H, Gomes BPFA, Rosalen PL, Ambrosano GMB, Park YK, Cury JA. 2000. In vitro antimicrobial activity of propolis and Arnica montana against oral pathogens. Arch Oral Biol 45: 141-148 https://doi.org/10.1016/S0003-9969(99)00117-X
  18. Bianchini L, Bedendo IP. 1998. Antibiotic effect of propolis against plant pathogenic bacteria. Scienta Agricola 55: 149-152
  19. Merino N, Gonzalez A, Remirez D. 1996. Histopathological evaluation on the effect of red propolis on liver damage induced by CCl4 in rats. Arch Med Res 27: 285-289
  20. Jeong IY. 2005. Antioxidant activity and radioprotection of two flavonoids from propolis. J Korean Soc Food Sci Nutr 34: 162-166 https://doi.org/10.3746/jkfn.2005.34.2.162
  21. Lee HJ, Bae YI, Jeong CH, Shim KH. 2005. Biological activities of various solvent extracts from propolis. J Korean Soc Food Sci Nutr 34: 1-7 https://doi.org/10.3746/jkfn.2005.34.1.001
  22. Lee NG, Yoo SG, Cho YJ. 1999. Optimum rheological mixed ratio of jumbo squid and Alaska pollock surimi for gel product process. J Korean Fish Soc 32: 718-724
  23. Kim HJ, Hwangbo S, Lee SW. 2002. Studies on the antioxidant effect of Korean propolis. Korean J Food Sci Ani Resour 22: 77-80

Cited by

  1. Optimization of the Fish Sausage Added with Olive Oil vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.706
  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
  3. Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives vol.62, pp.2, 2011, https://doi.org/10.3109/09637486.2010.515566
  4. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research vol.2017, pp.None, 2008, https://doi.org/10.1155/2017/9675469