Sensory Evaluation of Kwamaegi Produced Using Different Treatments

Abstract

Kwamaegi is a traditional Korean seafood dish made from the flesh of Pacific saury, Cololabis Saira. It is mostly produced in the Pohang area. As it is a recognized healthy food containing the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), its rate of consumption is increasing every year. The purpose of this research was to conduct the sensory evaluation for Kwamaegi produced using four different processing methods and to examine the consumer satisfaction level for specific parts of Kwamaegi. A questionnaire survey was conducted among 30 ordinary citizens from the Pohang area. The results showed that Kwamaegi produced by drying on a bamboo blind was the most preferred dish. Overall, the body part of Kwamaegi was most preferred. Satisfaction analysis indicated that the significant factors which affected the satisfaction level were the processing method and the body part of Kwamaegi which was consumed. It also showed that our artificial drying method was appropriate. Thus, processing methods need to be consistently monitored and improved to increase the taste of Kwamaegi.