Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes

심도완,; 강군,; 김진효,; 김원우,; 강위수,; 최원석,; 허선진,; 김동영,; 김규천,; 이광호,

doi:10.3746/jkfn.2012.41.10.1448

Cited by 7 publications

(2 citation statements)

References 12 publications

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“…Red ginseng-based fried fish-pastes containing different sizes and amounts of red ginseng powder were prepared and their biological properties, including lipid oxidation to improve fish-paste quality, were investigated [98]. The fishpaste products containing red ginseng powder showed a significant increase in hardness and chewiness.…”

Section: Plant Source Additivesmentioning

confidence: 99%

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

Bashir

Kim

et al. 2017

Journal of Food Quality

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Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.

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Section: Plant Source Additivesmentioning

confidence: 99%

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

Bashir

Kim

et al. 2017

Journal of Food Quality

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show abstract

“…2011 95% (Choi et al, 2012). (Park et al, 2006a), (Shim et al, 2012), (Yang and Cho, 2007), (Shin et al, 2008), (Kim and Byun, 2009) . .…”

Section: 서 론mentioning

confidence: 99%

Effects of Rice Flour Milling Types and Addition Methods on Rheological and Sensory Properties of Surimi Products

Cho¹,

Yoon²,

Kim³

2013

Korean Journal of Fisheries and Aquatic Sciences

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Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at 100°C for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

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Quality characteristics of string cheese added with red ginseng powder

Yoo¹,

Choi²,

Seol³

et al. 2021

Korean J. Food Preserv.

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According to health functional food law in Korea, red ginseng is classified as a health functional ingredient. In order to establish the optimal manufacturing condition of red ginseng string cheese, red ginseng powder was added to string cheese in different manufacturing processes which are raw milk before pasteurization (T1), curd before stretching (T2), and hot water for stretching curd (T3), respectively. After 2 weeks of storage period, the hardness of control cheese was lowest and decreased, as compared to 0 week, while the hardness of all string cheese with red ginseng powder was maintained (p<0.05). Total amount of ginsenoside Rb1, Rg1, and Rg3 was 34.41 mg/kg in T1, 55.99 mg/kg in T2, and 59.47 mg/kg in T3, respectively. All the red ginseng string cheese in this study might be labeled as functional foods which can provide legal requirement of more than 3 mg for boosting immunity and fatigue improvement. Because the sensory score of T2 was highest in texture, taste, and overall preference during storage period, it is recommended to add red ginseng powder before stretching curd for making red ginseng-added string cheese.

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Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes

Cited by 7 publications

References 12 publications

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

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

Effects of Rice Flour Milling Types and Addition Methods on Rheological and Sensory Properties of Surimi Products

Quality characteristics of string cheese added with red ginseng powder

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