Effect of added skate (Raja kenojei) on the quality characteristics of steamed fish meat paste

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

“…Seafood Additives. It has been reported that various types of seafood, namely, fish including dried anchovy (Engraulis japonicus) powder [79,80], pufferfish (Lagocephalus lunaris) powder [88], and skate (Raja kenojei) powder [81,82], and invertebrates including warty sea squirt (Styela clava) ground flesh [83], its freeze-dried tunic powder [84], omandungi (Styela plicata) ground flesh [85], shrimp (Acetes japonicus) powder [86], and seaweed such as green laver (Ulva spp.) [87], have been used to enhance the quality and functionality of fish-paste.…”

“…To improve quality and nutrient levels, Cho and Kim prepared fried fish-paste with skate (R. kenojei) powder (hot wind-dried skin and cartilage powder [6 : 4]) [81]. According to Park et al, preference testing using steamed fish-paste product with different levels of added 14-day-fermented flesh of skate showed significant increases in brownness, smoothness, and skate flavor scores [82]. The amino acid contents of fish cake samples with 20% skate added had the highest overall preference scores.…”