저상품성 양식 넙치를 이용한 연제품 제조 및 텍스튜어 특성
Preparation and Texture Characterization of Surimi Gel Using a Unmarketable Rearing Olive Flounder
2
조회
0
다운로드
11
인용
0
참고문헌
초록
Abstract
The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at 85℃. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.
참고문헌 (15)
- AOAC, "Official methods of analysis. 15th ed", Association of official analytical chemists, 69~74 (1990)
- Do, J.R, "Trends and Development Direction in Industry of Marine Processing", Food Sci. Industry, 40, pp.69~82 (2007)
- Hickson, D.W, "Rheological pro- perties of two heat-induced protein gels", J. Food Sci, 47, pp.783~785 (1982)
- 진상근, "수세 횟수가 계육 수리미의 품질 특성에 미치는 영향", 한국축산식품학회지, 25(3), pp.265~270 (2005), 한국축산식품학회
- 강근호, "NaCl 첨가량이 돈육수리미의 젤 특성에 미치는 효과", 한국축산식품학회지, 26(1), pp.20~27 (2006), 한국축산식품학회
- 김일석, "양념으로 사전 숙성하여 진공포장한 사슴고기의 냉장저장 중 품질 변화", 한국축산식품학회지, 25(4), pp.442~448 (2005), 한국축산식품학회
- Lee, S.K, "Quality properties surimi from mechanically debonded chicken meat as affected by sodium chloride concentration of washing solution", Kor. J. Anim. Sci. Technol, 41, pp.679~686 (1999)
- "Static Database for Fisheries Production"[URL]
- Murakawa, Y, "Inhibitory effect of oxidaized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi", Food Chem, 82, pp.455~463 (2003)
- Okada,M, "Effect of washing on the gelly forming ability of fish meat", Nippon Suisan Gakkaishi, 30, pp.255~261 (1964)
- Okada,M, "History of surimi technology in Japan. In Surimi Technology" (1992), Marcel Dekker
- Park, S, "Salt, cryoprotectants and preheating temperature effects on surimi-like material from beef or pork", J. Foof Sci, 61, pp.790~795 (1996)
- bilo-Munizaga1, G, "Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity", Lebensm.-Wiss. u.-Technol, 38, pp.47~57 (2005)
- Woo,S.K, "Effects of phosphate complex on the functional properties of fish meat paste", Korean J. Food Nutr, 10, pp.544~548 (1997)
- Wu,M.C, "Manufacture of surimi-based products. In Surimi Technology" (1992), Marcel Dekker