Quality Characteristics of Fried Fish Paste Containing Anchovy Powder

배명숙,; 이승철,

doi:10.3746/jkfn.2007.36.9.1188

Cited by 20 publications

(9 citation statements)

References 3 publications

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“…In the overall acceptance of sensory Journal of Food Quality 15 evaluation, small and large size fish-paste with 1% and 2%, respectively, of added anchovy powder was preferred. The similar increasing trend of calcium intensity was observed by Bae et al [80]. However, the fried fish-paste products containing 20% anchovy powder displayed the highest values of adhesiveness, hardness, and strength.…”

Section: Improvement In Quality and Functionality Of Fish-paste Productssupporting

confidence: 86%

“…Regarding overall acceptance in the sensory evaluation, the fried fish-paste containing 5% anchovy was preferred. The optimal amounts of added anchovy in the results from Bae and Lee and Bae et al were different, which might have been due to the different drying methods and sizes of the anchovies used in each study [79,80]. Despite the differences in the two studies, the results suggest that anchovy powder could be applied to fried fishpaste products to achieve high calcium contents.…”

Section: Improvement In Quality and Functionality Of Fish-paste Productsmentioning

confidence: 79%

“…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.…”

Section: Improvement In Quality and Functionality Of Fish-paste Productsmentioning

confidence: 99%

“…As the flesh can be eaten together with bone, boiled and dried anchovy products are regarded as good sources of calcium [174]. Bae and Lee evaluated the properties of fried fishpaste with added anchovy (E. japonicus) powder containing a high amount of calcium [79]. The fish-paste containing 10% anchovy powder displayed the highest values of adhesiveness, hardness, and strength.…”

Section: Improvement In Quality and Functionality Of Fish-paste Productsmentioning

confidence: 99%

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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: Improvement In Quality and Functionality Of Fish-paste Productssupporting

confidence: 86%

Section: Improvement In Quality and Functionality Of Fish-paste Productsmentioning

confidence: 79%

Section: Improvement In Quality and Functionality Of Fish-paste Productsmentioning

confidence: 99%

Section: Improvement In Quality and Functionality Of Fish-paste Productsmentioning

confidence: 99%

See 2 more Smart Citations

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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“…In Japan, fish pastes have been fortified or their functionality changed by the addition of compounds, such as boiled-dried anchovy powder to increase calcium (Bae and Lee 2007), Styela plicata to enhance anticarcinogenic and antioxidant activity (Park et al 2006), Propolis to enhance antioxidant and antispoiling properties (Kim et al 2008), and Lycii fructus powder to improve the quality and functionality (Shin et al 2008). The shelf-life of fish paste was found to be extended, with the use of 50 ppm chlorine dioxide, since this decreased the total bacterial, yeast and mold counts (Shin et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Chemistry and microbiology of traditional Rihaakuru (fish paste) from the Maldives

Naila

Flint

Fletcher

et al. 2010

International Journal of Food Sciences and Nutrition

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Rihaakuru is a traditional Maldivian side dish consumed mainly with rice. It is a thick brown fish paste, made from tuna after prolonged heating. Samples tested were found to have a low water activity (0.55-0.8), slightly acidic pH (5.62-6.18) and moderate salt content (1.4-1.6%). The product was found to be rich in polyunsaturated fatty acids such as omega-3, had high protein content (56-59%) and an energy level of 13.8 kJ/g. The product had a low microbial count (1.54-2.31 log(10) cfu/g). The bacteria isolated belonged to the Bacillaceae (Genus Clostridium, and Bacillus), Streptococcaceae (Genus Streptococcus), Micrococcaceae (Genus Staphylococcus), and Corynebacterium. The product appears to be a nutritious and shelf-stable product.

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