The principal objective of this study was to evaluate the utilization of fish paste with added Capsosiphon fulvescens powder were 0, 3, 5, and 7%. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the used Capsosiphon fulvescens powder were 8.5, 33.2% 1.1, 9.6, and 47.6%, respectively. For the Hunter color values, the L, a values of the fish paste decreased with increasing concentrations of Capsosiphon fulvescens powder. The b values of the fish paste appreciation with increasing concentrations of Capsosiphon fulvescens powder. And the folding test which represent the flexibility of the fish paste, all test samples showed AA. In the texture meter test, the hardness, strength, cohesiveness, and springiness increased according to increasing concentrations of Capsosiphon fulvescens powder. However, the gumminess and brittleness of the fish paste reduced by the addition of Capsosiphon fulvescens powder. In the sensory evaluation, color and taste of the fish paste were preferred 5% Capsosiphon fulvescens powder and the fish paste prepared with 5% Capsosiphon fulvescens powder were preferred over other fish pastes. These results suggest that Capsosiphon fulvescens powder can be applied to fish paste for the purpose of high quality and functionality.

I. 서 론
 II. 연구 내용 및 방법
  1. 실험재료
  2. 매생이 분말 어묵의 제조
  3. 일반성분 분석
  4. 매생이 어묵의 pH 측정
  5. 매생이 어묵의 수분함량
  6. 매생이 어묵의 색도 측정
  7. 매생이 어묵의 절곡검사
  8. 매생이 어묵의 조직감 측정
  9. 매생이 어묵의 관능검사
  10. 통계처리
 III. 결과 및 고찰
  1. 매생이 분말의 일반 성분
  2. 매생이 어묵의 pH 및 수분 함량
  3. 매생이 어묵의 색도와 절곡검사
  4. 매생이 어묵의 조직감
  5. 매생이 어묵의 관능검사
 IV. 요약 및 결론
 References

• 박인덕(초당대학교 조리과학부) | In-Duck Park Corresponding Author