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Quality Characteristics of Fish Paste with Shrimp Powder

새우 분말을 첨가한 어묵의 품질 특성

  • Seo, Jae-Sil (Department of Culinary Art, Chodang University) ;
  • Cho, Hee-Sook (Department of Culinary Art, Chodang University)
  • 서재실 (초당대학교 조리과학부) ;
  • 조희숙 (초당대학교 조리과학부)
  • Received : 2012.07.10
  • Accepted : 2012.08.10
  • Published : 2012.08.30

Abstract

This study was conducted to promote the use of fish paste with shrimp powder as a food. The tested shrimp powder concentrations were 0, 3, 5, and 7%. The pH of the samples ranged from 6.80 to 6.95, and their moisture contents ranged from 70.15 to 70.75%. Their L values decreased as their concentrations increased, and their a and b values increased. The folding test for all the test samples showed AA, which indicates good flexibility. In the texture meter test, the hardness, cohesiveness, and springiness increased when the shrimp powder concentration increased. The gumminess and brittleness of the fish paste was reduced, however, with the addition of shrimp powder. In the sensory evaluation, the fish paste prepared with 5% shrimp powder were preferred most. These results suggest that shrimp powder can be applied to fish paste to achieve high quality and functionality.

새우 분말을 첨가한 어묵의 수분 함량은 70.15~70.75%의 범위를 나타내었으며, pH는 새우 분말의 첨가량의 증가에 따라 약간 높아졌으나(6.80~6.95), 각 시료간 유의한 차이를 나타내지 않았다. 색도의 변화에서 어묵의 L값은 새우 분말 첨가량이 증가할수록 감소하였으나, a값과 b값은 증가하였다. 어묵의 유연성을 나타내는 절곡검사는 모든 시료에서 AA로 측정되어 새우 분말의 첨가에 관계없이 우수한 것으로 나타났다. 새우 어묵의 기계적 조직감 특성은 새우 분말 첨가량이 증가할수록 어묵의 경도, 강도 및 응집성은 증가하였으며 껌성과 파쇄성은 감소하였다. 관능검사 결과, 5% 새우 분말 첨가군이 어묵의 색깔, 향기, 맛, 조직감 및 전반적인 기호도 등의 모든 항목에서 가장 높은 평가를 받았다. 이상의 결과로 볼 때 새우 분말을 첨가한 건강기능성 새우 어묵의 가공 적성에 적절한 새우의 첨가량은 5%가 적당하다고 사료되며 새우를 함유한 고품질 어묵의 제조 가능성을 확인하였다.

Keywords

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