Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Quality Characteristics of Sprout Ginseng Paste added Dry Oyster and Dry Shrimp

굴과 새우를 이용한 새싹삼 페이스트의 품질특성

  • Jung, Hee-Bum (Dept. of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Seoung, Tae-Jong (Dept. of Culinary, International University of Korea) ;
  • Kim, Jeong-Gyun (Dept. of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
  • 정희범 (경상대학교 해양식품생명의학과/해양산업연구소) ;
  • 성태종 (한국국제대학교 외식조리학과) ;
  • 김정균 (경상대학교 해양식품생명의학과/해양산업연구소)
  • Received : 2017.10.10
  • Accepted : 2017.12.08
  • Published : 2017.12.30
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Abstract

Sprout ginseng paste were prepared with pine nut, dry oyster and dry shrimp to examine the antioxidant properties(total polyphenols, total flavonoids, and electron donating ability) and sensory test(attribute difference and acceptance). Sprout ginseng paste were measured based on color value, pH, viscosity, total bacteria cell numbers for 0 and 20 days at $4^{\circ}C$. The higher total polyphenol and total flavonoid content of sprout ginseng paste added with pine nuts, dry oyster, and dry shrimp were higher antioxidant capacity. DPPH radical scavenging activity was increased from 52.2% (SGP0) to 79.5.0 % with SGP5. The attribute test results reveal that the color intensity, bitter taste, and oily taste were decreased in SGP3 to SGP6. Taste, flavor, and coarseness did not show significant difference in SGP0 to SGP6. Thickness and After taste were increased in SGP4 to SGP6. The preference test results reveal that the appearance, flavor, and texture level did not show significant difference in SGP0 to SGP6. Taste and overall preference were increased in SGP4 to SGP6. L value, pH, decrease while a value and b value show no change in sprout ginseng paste with pine nut, dry oyster and dry shrimp. Total cell number was not detected during storage.

Keywords

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