RSM을 이용한 비규격 제주산 양식 넙치(Paralichthys olivaceus )로부터 연제품의 가공 조건 최적화
Optimization of Processing of Surimi Gel from Unmarketable Cultured Bastard Halibut Paralichthys olivaceus using RSM
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초록
This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus . According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch,5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at 5˚C for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was 1,257 g×cm, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.
Abstract
This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus . According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch,5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at 5˚C for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was 1,257 g×cm, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.
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