톳 분말을 첨가한 어묵의 가공에 관한 연구 2. 저장중의 아미노산, 무기질 및 관능검사의 변화

Studies on the Processing of Fish meat Paste Added with Fusiforme Powder 2. Changes of amino acids, minerals and sensory evaluation score

Changes in amino acid, minerals and sensory evaluation of fish meat paste added with fusiforme powder were evaluatied during storage. Four types of fish meat paste product were made as following: control (75% fish meat paste, 20% wheat powder, 0% fusifome, 2% salt and 3% suger), product A (75% fish meat paste, 18% wheat powder, 2% fusiforme powder, 2% salt and 3% suger), product 8(75% fish meat paste, 16% wheat powder, 4% fusiforme powder, 2% salt and 3% suger), product C (75% fish meat paste, 14% wheat powder, 6% fusiforme powder, 2% salt and 3% suger). The major free amino acids were glutamic acid, proline, arginine, aspartic acid, glycine and histidine in order. The content difference of free amino acid between hot air-dried and freeze-dried fusiformes were not found. The abundant minerals were sodium, potassium and calcium in order. As a result of the overall sensory evaluation, the most preferred fish meat paste product was product B.