동결성형이 명태(Theragra chalcogramma) 연육스낵의 품질 특성에 미치는 영향
Effects of Freeze Molding on the Quality Characteristics of Alaska Pollock Theragra chalcogramma Surimi Snacks
2
조회
0
다운로드
4
인용
0
참고문헌
키워드
초록
In the industrial production of fish snacks using frozen surimi, molding the surimi mixture requires an expensive automated machine. This study investigated the efficacy of freeze molding without machinery molding in the production of Alaska pollock Theragra chalcogramma surimi snacks. At 90 minutes after deep freezing at -80°C, the cutting ease and shape retention of the surimi mixture were superior. The freezing-molded surimi snack had a higher TVB-N (total volatile basic nitrogen) level (3.59 mg/100 g) than that (1.50 mg/100 g) of the normally molded surimi snack. Freezing did not affect the microstructure of the surimi snack or its hardness, which is an important physical property of snack products. The freezing-molded and normally molded snacks did not differ significantly in terms of color or appearance, or in any other aspect of the sensory evaluation. Our findings demonstrate that freeze molding does not induce changes in the quality of surimi snacks. Therefore, molding by freezing treatment could be used to produce surimi snacks at small- and mid-sized seafood companies.
Abstract
In the industrial production of fish snacks using frozen surimi, molding the surimi mixture requires an expensive automated machine. This study investigated the efficacy of freeze molding without machinery molding in the production of Alaska pollock Theragra chalcogramma surimi snacks. At 90 minutes after deep freezing at -80°C, the cutting ease and shape retention of the surimi mixture were superior. The freezing-molded surimi snack had a higher TVB-N (total volatile basic nitrogen) level (3.59 mg/100 g) than that (1.50 mg/100 g) of the normally molded surimi snack. Freezing did not affect the microstructure of the surimi snack or its hardness, which is an important physical property of snack products. The freezing-molded and normally molded snacks did not differ significantly in terms of color or appearance, or in any other aspect of the sensory evaluation. Our findings demonstrate that freeze molding does not induce changes in the quality of surimi snacks. Therefore, molding by freezing treatment could be used to produce surimi snacks at small- and mid-sized seafood companies.
참고문헌 (27)
- Ahza AB, "Physical, sensorial and chemical characteristics of simulated chips of cassava(Manihot esculenta Crantz) : Rice(Oryza sativa L. )mix", Procedia Food Sci, 3, pp.82~95 (2015)[DOI]
- 차명화, "초등학생의 트랜스 지방과 관련된 인식수준 및 식행동 실태조사", 한국식품조리과학회지, 25(3), pp.357~364 (2009), 한국식품조리과학회
- Debnath S, "Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food", LWT, 36, pp.91~98 (2003)[DOI]
- Hong SP, "Cryo-grinding characteristics of frozen fish meat at different temperature", Korean J Fish Aquat Sci, 29, pp.578~585 (1996)
- 황영숙, "개체동결 굴(Crassostrea gigas)을 이용한 굴소스의 제조 및 품질특성", 한국수산과학회지, 48(6), pp.833~838 (2015), 한국수산과학회
- Kawas ML, "Characterization of product quality attributes of tortilla chips during the frying process", J Food Eng, 47, pp.97~107 (2001)[DOI]
- 김꽃봉우리, "Surimi 및 전분 첨가에 따른 고등어S(comber japonicus)소시지의 품질 특성", 한국수산과학회지, 46(6), pp.739~745 (2013), 한국수산과학회
- Baohua Kong, "Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi", Food Biophysics, 8(2), pp.104~111 (2013), Springer Science and Business Media LLC[DOI]
- Lee HW, "Relationship between chemical characteristics and bacterial community of a Korean salted-fermented anchovy sauce, Myeolchi-Aekjeot", LWT-Food Sci Technol, 73, pp.251~258 (2016)[DOI]
- Martín-Sánchez AM, "Alternatives for efficient and sustainable production of surimi : A review", Compr Rev Food Sci F, 8, pp.359~374 (2009)[DOI]
- Mazumder P, "Textural attributes of a model snack food at different moisture contents", J Food Eng, 79, pp.511~516 (2007)[DOI]
- "Korean food standards codex. In: VBN" (2019)[URL]
- Asad Nawaz, "Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks", Journal of the Science of Food and Agriculture, 99(13), pp.5771~5777 (2019), Wiley[DOI]
- Noorakmar AW, "Effect of orange sweet potato(Ipomoea batatas)flour on the physical properties of fried extruded fish crackers", Int Food Res J, 19, pp.657~ (2012)
- Nurul H, "The effect of different ratios of Dory fish to tapioca flour on the linear expansion, oil absorption, colour and hardness of fish crackers", Int Food Res J, 16, pp.159~165 (2009)
- Okamoto K, "Estimation of cryo-cutting conditions for frozen surimi gel using DSC", Food Sci Technol Res, 11, pp.236~239 (2005)[DOI]
- Okazaki E, "Seafood processing technology, quality and safety", pp.209~235 (2014), John Wiley & Sons
- Omar SAS, "Development of small scale mould stick machine for fish cracker production", J Trop Resour Sustain Sci, 5, pp.134~139 (2017)
- Park JW, "Surimi and surimi seafood", pp.23~58 (2000), Marcel Dekker, Inc
- Ramesh R, "Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM", LWT-Food Sci Technol, 89, pp.248~254 (2018)[DOI]
- Reed ZH, "Quantification of Alaska pollock surimi in prepared crabstick by competitive ELISA using a myosin light chain 1 specific peptide", Food Chem, 123, pp.196~201 (2010)[DOI]
- Sampels S, "The effects of processing technologies and preparation on the final quality of fish products", Trends Food Sci Tech, 44, pp.131~146 (2015)[DOI]
- Shiner EA, "Patent No. 2,999,756", Patent and Trademark Office, ~ (1961)
- Sobukola OP, "Optimization of pre-fry drying of yam slices using response surface methodology", J Food Process Eng, 33, pp.626~648 (2010)[DOI]
- 송효남, "자외선 처리가 반염건 고등어 필레의 냉장저장중 품질변화에 미치는 영향", 한국식품조리과학회지, 21(5), pp.663~669 (2005), 한국식품조리과학회
- John Spinelli, "Some new observations on the pathways of formation of dimethylamine in fish muscle and liver", Journal of Agricultural and Food Chemistry, 29(2), pp.327~331 (1981), American Chemical Society (ACS)[DOI]
- Srisawas W, "Acoustic testing of snack food crispness using neural networks", J Texture Stud, 34, pp.401~420 (2003)[DOI]