시판어묵의 식품학적 품질과 저장안정성
Food Quality and Shelf-life of Korean Commercial Fried Kamaboko
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초록
To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the compo- sition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at 4±1℃. Among the fish meat- based surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9- 73.6%). Siginificant ( P <0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C’s fried kamaboko was 2.6 but company B’s was 1.9. There was no noticeable change in thiobarbituric acid reactive substanc- es (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.
Abstract
To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the compo- sition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at 4±1℃. Among the fish meat- based surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9- 73.6%). Siginificant ( P <0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C’s fried kamaboko was 2.6 but company B’s was 1.9. There was no noticeable change in thiobarbituric acid reactive substanc- es (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.
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