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아로니아 착즙액 첨가 튀김어묵의 품질특성

Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice

김동현|장미순|정고운|남기호|심길보|윤재웅
한국식품저장유통학회 (The Korean Society of Food Preservation)|2017.02|Food Science and Preservation|제24권 제1호|pp. 13-20

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참고문헌

키워드

Aronia melanocarpaquality characteristicsfish paste
주제분류식품과학

초록

This study was carried out to investigate the quality characteristics of fried fish paste prepared with different amounts of squeezed Aronia melanocarpa juice. Squeezed Aronia melanocarpa juice (AMJ) was incorporated into fish paste at different levels (containing 2, 7, and 12 g of Aronia melanocarpa juice in 2 AMJ, 7 AMJ, and 12 AMJ, respectively) based on the total weight of water. Sugar contents and total acidity increased with increasing AMJ content. With increasing amounts of AMJ in fried fish paste, L value inside and on the surface decreased, a value increased, and b value inside decreased, whereas b value on the surface increased. pH decreased with increasing levels of AMJ. As the result of textural properties, folding test in all samples showed that AA means good flexibility. The strength, hardness, and chewiness of fried fish paste with AMJ increased while cohesiveness was not significantly different. Total polyphenol contents increased with higher levels of AMJ. DPPH radical scavenging activity was significantly higher than those of the control. In the sensory evaluation, fried fish paste containing 7 AMJ received the highest score than both the control and other samples.

Abstract

This study was carried out to investigate the quality characteristics of fried fish paste prepared with different amounts of squeezed Aronia melanocarpa juice. Squeezed Aronia melanocarpa juice (AMJ) was incorporated into fish paste at different levels (containing 2, 7, and 12 g of Aronia melanocarpa juice in 2 AMJ, 7 AMJ, and 12 AMJ, respectively) based on the total weight of water. Sugar contents and total acidity increased with increasing AMJ content. With increasing amounts of AMJ in fried fish paste, L value inside and on the surface decreased, a value increased, and b value inside decreased, whereas b value on the surface increased. pH decreased with increasing levels of AMJ. As the result of textural properties, folding test in all samples showed that AA means good flexibility. The strength, hardness, and chewiness of fried fish paste with AMJ increased while cohesiveness was not significantly different. Total polyphenol contents increased with higher levels of AMJ. DPPH radical scavenging activity was significantly higher than those of the control. In the sensory evaluation, fried fish paste containing 7 AMJ received the highest score than both the control and other samples.

참고문헌 (38)

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관련 논문AI추천

사과를 첨가한 아로니아 혼합잼의 품질특성 및 항산화활성김영호, 노재관, 박성훈, 박재호, 신현만, 엄현주, 이성희한국식품저장유통학회 · Food Science and Preservation2016 · 제23권 제2호아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성손은명, 황은선한국식품저장유통학회 · Food Science and Preservation2022 · 제29권 제2호아로니아 분말을 첨가하여 제조한 쌀죽의 품질 특성 및 항산화 활성황은선한국식품저장유통학회 · Food Science and Preservation2021 · 제28권 제1호아로니아 분말 첨가 쿠키의 품질 특성 및 항산화 활성김소연, 황은선한국식품저장유통학회 · Food Science and Preservation2023 · 제30권 제4호댕댕이나무 열매 분말 첨가 젤리의 품질 특성 및 항산화 활성이두희, 정해정한국식품저장유통학회 · Food Science and Preservation2020 · 제27권 제1호아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향박효정, 정해정한국식품저장유통학회 · Food Science and Preservation2014 · 제21권 제5호

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