Preparation and Quality Analysis of Fish Paste Containing Styela clava Tunic

Abstract

Styela clava (Korean name: miduduk) tunic was produced as a byproduct after processing of S. clava. To utilize S. clava tunic, fish paste containing tunic powder was prepared, and quality characteristics were evaluated for color, textural properties, and sensory attributes. Increasing the amount of S. clava tunic in fish paste tended to decrease lightness (L), redness (a), and yellowness (b) values of the surface part of fish paste. Strength and hardness of fish paste increased with increasing amount of tunic. All test samples with 3 mm thickness showed good flexibility and did not break even after folding in half four times. For overall acceptance in the sensory evaluation, fish paste containing 1% S. clava tunic acquired a relatively higher score. These results suggest that S. clava tunic can be applied to fish paste products to improve quality and functionality.

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.…”

“…Fried fish-paste supplemented with 20% warty sea squirt (Korean name: miduduk) displayed improved quality and functionality [83]. Choi et al reported a fried fishpaste containing freeze-dried byproduct of warty sea squirt (S. clava tunic) [84]. The hardness and strength of fishpaste increased with increasing amounts of tunic powder.…”

“…Turmeric has been grown as a special crop in the central and southern areas around Jindo in South Korea [189]. Choi et al investigated the sensory and rheological properties of fish-paste prepared with turmeric powder [84]. In terms of textural attributes, the addition of C. longa powder decreased springiness and improved strength.…”

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

“…, , , . 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) .…”

Protective Effect of Aqueous Extracts of Styela Clava Tunic Against Apoptosis of HepG2 Cells Induced by Hydrogen Peroxide

“…특히, 셀룰로오스막의 내부표면에서는 mesenchymal cells에 의한 신혈관 생성(angiogenesis)이 촉진되었다 [21]. SCT는 식품개발에도 적용되었으며, 식품분야에서 SCT 의 첨가는 제품의 강도와 경도를 증가시키고, 유연성과 탄력 성도 증가시키는 효과를 나타내었다 [9]. 하지만 SCT로부터 분 또한, SCT의 총 폴리페놀 함량은 Folin-Ciocalteau 방법을 이용하여 측정하였다 [28].…”