• Journal of the Korean Society of Food Culture
• /
• v.31 no.4
• /
• pp.357-363
• /
• 2016

The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.

• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.174-185
• /
• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Culinary science and hospitality research
• /
• v.14 no.3
• /
• pp.143-155
• /
• 2008

The objective of this study is collecting the basic information about the consumption of fish paste for developing Busan Fish-Paste products. Also, we tried to validate the effects of Busan Fish-Paste's Brand factors for its consumers. A survey was conducted to analyze the consumers who purchased fish paste products. The result showed that 60 percent of the respondents preferred Busan Fish-Paste. And 41 percent of the respondents considered the taste of fish paste products when purchasing them. As for brand, the perceived quality of Busan Fish-Paste had extremely positive influence on consumers' satisfaction. And consumers' satisfaction had significantly positive influence on brand preference and brand loyalty.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.1
• /
• pp.89-93
• /
• 2007

This study determine the influence of the quality and brand factor of fish paste on the customer preferences with the aim of promoting marine products in the Busan region and especially of expandong the base of the fish paste market. A sample survey was conducted to analyze the customers among Busan citizens who purchase fish paste. The result showed that the quality and brand factor of fish paste have a significantly positive (+) influence on the customers' preferences.

• The Journal of Fisheries Business Administration
• /
• v.43 no.2
• /
• pp.15-26
• /
• 2012

This study aimed to examine the establishment of the fish-paste processing industrial cluster in Busan. In order to successfully promote the fish-paste processing industrial cluster in Busan, first of all, it is required to implement various fish-paste processing related infra-structures and foundations. In addition to this, the agreements among fish-paste processing related organizations and businesses are inevitable to secure plans of inter-working with fisheries policies, to make efficient conditions for the stable supply of raw materials, and to pursue various supports from central and local governments for a viable development of fish-paste processing business companies in Busan.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.2
• /
• pp.213-219
• /
• 2015

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.6
• /
• pp.808-813
• /
• 2011

This study was conducted to promote the utilization of fish paste containing skate (Raja kenojei) powder. The tested concentrations of skate (Raja kenojei) powder were 0, 1, 3, and 5%. The pH levels of the samples ranged from 6.88 to 7.00, whereas moisture contents ranged from 79.51 to 80.35%. Increasing the amount of skate (Raja kenojei) powder in the fish paste tended to decrease lightness (L) in Hunter color value while increasing redness (a) and yellowness (b). All test samples with 3 mm thickness had good flexibility and did not break even after folding four times. Overall, according to the results of our sensory evaluation, fish paste prepared with 3% skate (Raja kenojei) powder was preferred over other fish pastes. Therefore, these results suggest that skate (Raja kenojei) powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.5
• /
• pp.421-427
• /
• 2014

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.7 no.1
• /
• pp.43-52
• /
• 1978

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at $30\;kg/cm^2$ for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.49 no.1
• /
• pp.1-6
• /
• 2016

This study investigated the physicochemical and sensory characteristics of fish paste containing red snow crab Chionoecetes japonicus leg-meat powder (RMP) in 0, 3, 6, 9, and 12% concentrations. The moisture contents of fish paste with RMP ranged from 56.7 to 60.2% and the pH ranged from 7.0 to 7.7. The L values decreased as the RMP concentration increased, and a and b increased. The folding test for all of the fish paste samples scored AA, which indicates good flexibility. The hardness, springiness, gumminess, and cohesiveness increased with the RMP concentration. In the sensory evaluation, the fish paste prepared with 6% RMP was the most preferred. These results suggest that RMP can be added to fish paste to achieve high quality.