KOREASCHOLAR

This study was conducted to promote the utilization of fish paste containing four different amounts (0%: control, 2, 4, and 6%) of cheonggukjang powder. For Hunter color values, L values of samples decreased as concentration of cheonggukjang powder increased, and a and b values increased. Folding tests for all samples showed good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentrations of cheonggukjang powder. However, gumminess and brittleness of fish paste were reduced upon addition of cheonggukjang powder. In the sensory evaluation, fish paste prepared with 2% cheonggukjang powder was more preferred over other fish pastes. This study suggests that addition of 2% cheonggukjang powder to fish paste could be a good way to increase cheonggukjang powder without decreasing texture acceptability.

Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 재료
  2. 청국장 어묵의 배합비 및 제조 방법
  3. 일반성분 분석
  4. 어묵의 색도 측정
  5. 어묵의 절곡검사
  6. 어묵의 조직감 측정
  7. 어묵의 관능검사
  8. 통계처리
 III. 결과 및 고찰
  1. 일반 성분
  2. 청국장 어묵의 색도와 절곡검사
  3. 청국장 어묵의 조직감
  4. 청국장 어묵의 관능검사
 IV. 요약 및 결론
 References

• 박복희(목포대학교 식품영양학과) | Bock-Hee Park
• 조희숙(초당대학교 조리과학부) | Hee-Sook Cho Corresponding author
• 박승희(목포대학교 식품영양학과) | Seoung-Hee Park