Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Properties of Fish Paste Containing Capsosiphon fulvescens Powder

매생이 분말을 첨가한 어묵의 품질 특성

  • Received : 2016.07.17
  • Accepted : 2016.08.29
  • Published : 2016.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Akahance Y, Shimizu Y. 1990. Effects of setting incubation on the water-holding capacity of salt-ground fish meat and its heated gel. Japan J. Fish Soc., 56(1):139-146 https://doi.org/10.2331/suisan.56.139
  2. AOAC. 1995. Official method of analysis 16th ed. Association of official analytical chemists, Washington DC., pp 10-40
  3. Cho EK, Yoo SK. Choi YJ. 2011. Inhibitory effects of Maesaengi (Capsosiphon fulvescens) extracts on angiotensin converting enzyme and $\alpha$-glucosidase. J. Life Sci., 21(5):811-818 https://doi.org/10.5352/JLS.2011.21.6.811
  4. Cho HS, Kim KH. 2008. Quality characteristics of commercial slices of skate Raja kenojei. J. East Asian Soc. Diet. Life, 18(2):214-220
  5. Cho HS, Kim KH. 2011. Quality characteristics of fish paste containing skate (Raja kenojei) powder. J. East Asian Soc. Diet. Life, 21(6):808-813
  6. Cho HS, Kim KH. 2014. Quality properties of fish paste containing green laver powder. Korean J. Food Cult., 29(5):421-427 https://doi.org/10.7318/KJFC/2014.29.5.421
  7. Choi SH, Kim SM. 2012. Development of giant squid (Ommastrehes bartrami) surimi-based products with gel texture enhancers and the effects of setting on gel quality. J. Korean Soc. Food Sci. Nutr., 41(9): 975-981 https://doi.org/10.3746/jkfn.2012.41.7.975
  8. Choi SY, Choi EY, Lee KE, Song AS, Park SH, Lee SC. 2012. Preparation and quality analysis of fish paste containing styela clava tunic. J. Korean Soc. Food Sci. Nutr., 41(11):1591-1595 https://doi.org/10.3746/jkfn.2012.41.11.1591
  9. Chong KH, Lee CH. 1994. Function of nonfish proteins in surimi-based gel products. Korean J. Soc. Food Sci., 10(2):146-150
  10. Do JR, Koo JS, Kim DS, Jo JH, Jo KS. 1994. Studies on the processing conditions of seasoned kelp products. J. Korean Fish Soc., 27(1):27-32
  11. Food code. 2008. Korea foods industry association. Moonyoung company, Seoul. pp 72-398
  12. Han HA. 2002. A study of flavor on Capsosiphon fulvescens. MS thesis, Yosu National University, Yosu, Korea. pp 1-57
  13. Hew MS, Kim JS. 2002. Comparison of quality among boiled-dried anchovies caught from different sea. J. Korean Fish Soc., 35(2):173-178
  14. Jang JA, Kim HA, Choi SK. 2010. Quality characteristics of fish cake made with silver pomfret (Pamus argenteus) with added wasabi powder. J. East Asian Soc. Diet. Life, 20(5):808-813
  15. Jeong KA, Lee NG. 2010. A study on physiological activity and antioxidative activity of Maesaengi (Capsosiphon fulvescens) extract. J. Environ. Sci., 19(4):407-414
  16. Jung KJ, Jung CH, Pyeun JH, Choi YJ. 2005. Changes of food components in Mesangi (Capsosiphon fulvescens), Gashiparae (Enteromorpha prolifera), and Cheonggak (Codium fragile) depending on harvest times. J. Korean Soc. Food Sci. Nutr., 34(6):687-693 https://doi.org/10.3746/jkfn.2005.34.5.687
  17. Kang KH, No BS, Seo JH, Hu WD. 1998. Food analysis. Sung Kyuon Kwan University Academic press, Seoul, Korea, pp 387-394
  18. Kim HY, Kim IH, Nam TJ. 2009. Effects of Capsosipon fulvescens extracts on essential amino acids absorption in rats. J. Life Sci., 19(11):1591-1597 https://doi.org/10.5352/JLS.2009.19.11.1591
  19. Kim JS, Byun GI. 2009. Making fish paste with yam (dioscorea japonica thumb) powder and its characteristics. Korean J. Culin. Res., 15(1):57-69
  20. Kim KO, Kim SS, Sung NK, Lee YC. 2000. Method and practice of sensory evaluation. Shinkang coolpansa, Seoul. pp 58-97
  21. Kim SY, Son SH, Ha JU, Lee SC. 2003. Preparation and characteristics of fried surimi gel containing king oyster mushroom (Plerotus-eryngii). J. Korean Soc. Food Nutr., 32(6):855-858 https://doi.org/10.3746/jkfn.2003.32.6.855
  22. Kim YY, Cho YJ. 1992. Relationship between quality of frozen surimi and jelly strength of kamaboko. Bull Korean Fish Soc., 25(1):73-78
  23. Kwon CS, Lee EH, Oh KS. 1985. Effects of subsidiary materials on the texture of steamed alaska polloack meat paste. Bull Korean Fish Soc., 18(4):424-432
  24. Kwon MJ, Nam TJ. 2006. Effect of mesangi (Capsociphon fulvescens) powder on lipid metabolism in high cholesterol fed rats. J. Korean Soc. Food Sci. Nutr., 35(5):530-535 https://doi.org/10.3746/jkfn.2006.35.5.530
  25. Kwon YM, Lee JS. 2013. A study on the quality characteristics of fish cakes containing rice flour. Korean J. Human Ecology, 22(2):189-200 https://doi.org/10.5934/KJHE.2013.22.1.189
  26. Lee GW, Choi MJ, Jung BM. 2010. Quality characteristics and antioxidative effect of cookies made with Capsosiphon fulvescens powder. Korean J. Soc. Food Cook. Sci., 26(3):381-389
  27. Lee JH, Kwak EJ, Kim JS, Lee YS. 2007. Quality characteristics of sponge cake added with Mesangi (Capsociphon fulvescens) powder. Korean J. Food Cook. Sci., 23(1):83-89
  28. Lim EJ. 2008. Quality characteristics of cookies with added Enteromorpha ntenstinalis. Korean J. Food & Nutr., 21(3):300-305
  29. Mun YJ, Yoo HJ, Lee KE, Kim JH, Pyo HB, Woo WH. 2005. Inhibitory effect on the melanogenesis of Capsosipon fulvescens. Yakhak Hoeji, 49(4):375-379
  30. Park BH, Cho HS, Park SH. 2015a. Study on quality characteristics of fish paste containing cheonggukjang powder. Korean J. Food Cult., 30(2): 213-219 https://doi.org/10.7318/KJFC/2015.30.2.213
  31. Park BH, Jung YJ, Cho HS. 2015b. Study on quality characteristics of fish paste containing curcuma aromatica powder. Korean J. Food Preserv., 22(1):78-83 https://doi.org/10.11002/kjfp.2015.22.1.78
  32. Park BH, You MJ, Cho HS. 2015c. Quality characteristics of dried noodle containing capsosiphon fulvescens powder. J. East Asian Soc. Diet. Life, 25(3):300-308 https://doi.org/10.17495/easdl.2015.4.25.2.300
  33. Park HY, Lim CW, Kim YK, Yoon HD, Lee KJ. 2006. Immunostimulating and anticancer activities of hot water extract from Capsosiphon fulvescens. J. Korean Soc. Appl. Biol. Chem., 49(3):343-348
  34. Park ID. 2013. Quality characteristics of fish paste containing Lagocephalus lunaris powder. Korean J. Food Cult., 28(5):657-663 https://doi.org/10.7318/KJFC/2013.28.6.657
  35. Park ID, Cho HS. 2010. Quality characteristics of maejakgwas containing various levels of Enteromorpha intenstinalis powder. Korean J. Food Cult., 25(4):473-479
  36. Park JC, Choi JS, Song SH, Choi MR, Kim KY, Choi JW. 1997. Heptooprotective effect of extracts and phenolilc compound from marine algae in bromobenzene-treated rats. Korean J. Phamacogn, 28(2):239-246
  37. Park JH. 2010. Quality characteristics of wet noodles added with maesangi powder and antioxidant effect of Capsosiphon fulvescens powder according to drying methods. MS Thesis, Chejong University, Korea, pp 10-20
  38. Park SH, Ko SH, Yoo SS. 2010. Quality characteristics of wet noodles added with freeze-dried maesangi powder. Korean J. Soc Food Cook. Sci., 26(6):831-839
  39. 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(10):1049-1055 https://doi.org/10.3746/jkfn.2004.33.6.1049
  40. Seo JS, Cho HS. 2012. Quality characteristics of fish paste with shrimp powder. Korean J. Food Preserv., 19(5):519-524 https://doi.org/10.11002/kjfp.2012.19.4.519
  41. Shin YJ. 2007. Quality characterization of fish paste containing lotus (Nelumbo nucifera) leaf powder. Korean J. Food Cook. Sci., 23(6):947-953
  42. Son SM, Kwon HO, Lee JH. 2011. Physicochemical composition of Capsociphon fulvescens according to drying methods. J. Korean Soc. Food Sci. Nutr., 40(12):1582-1588 https://doi.org/10.3746/jkfn.2011.40.11.1582
  43. Woo KL, Kim JN, Ahn YK. 1995. Effect of some materials on the quality and protein denaturation of surimi gel. Theses Collection (The research institute of engineering technology, Kyungnam University) 13:191-201
  44. Yang HC, Jung KM, Gang KS, Song BJ, Lim HC, Na HS, Mun H, Heo NC. 2005. Physicochemical composition fo seaweed fulvescens (Capsosiphon fulvescens). Korean J. Food Sci. Technol., 37(8):912-917

Cited by

  1. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research vol.2017, 2017, https://doi.org/10.1155/2017/9675469