@article{ART003335304},
author={Ik Hwan Hwang and Ho Seok Kwak and Youngsang Chun},
title={Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes},
journal={Industry Promotion Research},
issn={2466-1139},
year={2026},
volume={11},
number={2},
pages={77-90},
doi={10.21186/IPR.2026.11.2.077}
TY - JOUR
AU - Ik Hwan Hwang
AU - Ho Seok Kwak
AU - Youngsang Chun
TI - Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes
JO - Industry Promotion Research
PY - 2026
VL - 11
IS - 2
PB - Industrial Promotion Institute
SP - 77
EP - 90
SN - 2466-1139
AB - This study evaluated the quality characteristics and antioxidant activity of fish paste supplemented with Haematococcus powder at 0–5% (w/w, based on wheat flour). With increasing addition, pH and moisture content decreased gradually. Lightness (L*) declined markedly while redness (a*) rose sharply, reflecting pigment dispersion throughout the matrix, yet folding properties remained at AA grade across all treatments. Hardness, gumminess, chewiness, and springiness decreased, whereas adhesiveness and cohesiveness increased. DPPH radical scavenging activity and total polyphenol content increased proportionally with powder concentration, indicating enhanced antioxidant functionality. These findings suggest that Haematococcus powder is a promising natural functional ingredient for developing antioxidant-enriched fish paste with visual differentiation, though further optimization of addition level and sensory acceptability is needed.
KW - Haematococcus powder;fish paste;antioxidant activity;physicochemical properties;textural properties
DO - 10.21186/IPR.2026.11.2.077
ER -
Ik Hwan Hwang, Ho Seok Kwak and Youngsang Chun. (2026). Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes. Industry Promotion Research, 11(2), 77-90.
Ik Hwan Hwang, Ho Seok Kwak and Youngsang Chun. 2026, "Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes", Industry Promotion Research, vol.11, no.2 pp.77-90. Available from: doi:10.21186/IPR.2026.11.2.077
Ik Hwan Hwang, Ho Seok Kwak, Youngsang Chun "Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes" Industry Promotion Research 11.2 pp.77-90 (2026) : 77.
Ik Hwan Hwang, Ho Seok Kwak, Youngsang Chun. Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes. 2026; 11(2), 77-90. Available from: doi:10.21186/IPR.2026.11.2.077
Ik Hwan Hwang, Ho Seok Kwak and Youngsang Chun. "Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes" Industry Promotion Research 11, no.2 (2026) : 77-90.doi: 10.21186/IPR.2026.11.2.077
Ik Hwan Hwang; Ho Seok Kwak; Youngsang Chun. Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes. Industry Promotion Research, 11(2), 77-90. doi: 10.21186/IPR.2026.11.2.077
Ik Hwan Hwang; Ho Seok Kwak; Youngsang Chun. Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes. Industry Promotion Research. 2026; 11(2) 77-90. doi: 10.21186/IPR.2026.11.2.077
Ik Hwan Hwang, Ho Seok Kwak, Youngsang Chun. Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes. 2026; 11(2), 77-90. Available from: doi:10.21186/IPR.2026.11.2.077
Ik Hwan Hwang, Ho Seok Kwak and Youngsang Chun. "Effects of Haematococcus Powder Addition on the Quality Characteristics of Fish Cakes" Industry Promotion Research 11, no.2 (2026) : 77-90.doi: 10.21186/IPR.2026.11.2.077
