Surimi 및 전분 첨가에 따른 고등어S(comber japonicus)소시지의 품질 특성
Effects of Surimi and Starch on the Quality Properties of Mackerel Scomber japonicus Sausage
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage
Abstract
This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage
참고문헌 (20)
- 차선희, "저상품성 양식 넙치를 이용한 연제품 제조 및 텍스튜어 특성", 한국수산과학회지, 42(2), pp.109~115 (2009), 한국수산과학회
- 최종덕, "전갱이의 알칼리 수리미 겔 제조를 위한 전분 및 비근육 단백질의 최적화", 한국식품영양과학회지, 32(7), pp.1032~1038 (2003), 한국식품영양과학회
- Chun KH, "Application of linear programming for the optimization of surimi blending in terms of cost and texture properties", Food Industry and Nutrition, 16, pp.12~16 (2011)
- 진상근, "명태 및 닭가슴살수리미와 전분의 혼합비율이 소시지의 조직학적 특성에 미치는 영향", 한국동물자원과학회지, 50(4), pp.543~550 (2008), 한국동물자원과학회
- 진상근, "노계 분쇄 가슴육의 첨가가 크래미의 저장 중 품질변화에 미치는 영향", 한국축산식품학회지, 33(2), pp.251~257 (2013), 한국축산식품학회[DOI]
- Jung WG, "Thermally induced gelation of Alaska pollack meat paste. Effects of NaCl and starch on the thermal properties of Alaska pollack meat paste", Kor J Fish Aquat Sci, 26, pp.21~25 (1993)
- "KS H 6013 fish sausage. 1-10" (2009)[URL]
- 김병균, "가열 겔 형성능을 가진 오징어 Surimi와 Surimi-based 제품을 위한 첨가물의 최적화", 한국수산과학회지, 44(1), pp.37~44 (2011), 한국수산과학회
- 김꽃봉우리, "수세 횟수 및 첨가제 비율에 따른 고등어(Scomber japonicus) 소시지의 품질 특성 및 제조조건 최적화", 한국식품영양과학회지, 42(10), pp.1656~1663 (2013), 한국식품영양과학회
- Kwon CS, "Effects of subsidiary materials on the texture of steamed Alaska pollack meat paste", Bull Korea Fish Soc, 18, pp.424~432 (1985)
- Lee NG, "Textural properties of jumbo squid kamaboko as affected by edible starches", Kor J Fish Aquat Sci, 33, pp.591~596 (2000)
- Lee NH, "Technology using starch in fish jelly product", Bull Food Technol, 9, pp.94~103 (1996)
- Lingnert H, "Antioxidative maillard reaction products. I. Products from sugars and free amino acids", J Food Proc Preserv, 4, pp.161~172 (1980)
- Murphy SC, "Evaluation of surimi, fat and water content in a low", no added pork sausage formulation using response surface methodology, 2004, pp.66, 689~701
- Park HS, "Quality characteristics of mackerel surimi prepared by alkaline washing under reduced pressure", Korean J Food Sci Technol, 30, pp.1120~1127 (1998)
- 박주동, "냉동 백조기의 알칼리 수리미 겔 제조를 위한 전분 및 비근육 단백질의 최적화", 한국식품영양과학회지, 32(7), pp.1026~1031 (2003), 한국식품영양과학회
- Park JW, "Manufacturing of surimi from light muscle fish, In Surimi and surimi seafood", pp.23~58 (2000), Marcel Dekker Inc
- Park JW, "Ingredient technology and formulation development, In Surimi and surimi seafood. 2nd ed", pp.649~708 (2005), CRC
- Shin JH, "Development and characterization of high quality surimi and surimi gel using unmarketable cultured bastard halibut", 박사, pp.2011
- Zhang F, "Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial transglutaminase", Meat Sci, 93, pp.533~537 (2012)