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[학술저널]

  • 학술저널

박인덕(초당대학교)

DOI : 10.17495/easdl.2014.12.24.6.837

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This study was conducted to promote the utilization of fish paste containing loquat leaf powder (LLP). The tested concentrations of LLP were 0, 3, 5 and 7%. The pH of samples ranged from 6.75 to 6.89, and moisture content ranged from 75.23 to 76.95%. The L values of samples decreased as the concentrations of LLP decreased, and a and b values increased. In the folding test, all test samples with AA showed good flexibility. In the texture meter test, hardness, strength, springiness, gumminess and chewiness increased according to increasing concentrations of LLP. In the sensory evaluation, fish paste prepared with 5% LLP was preferred over other fish pastes. These results suggest that LLP can be applied to fish paste for the purpose of high quality and functionality.

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