냉동고기풀의 동결-해동 반복에 의한 물리$\cdot$화학적 성질 및 물성변화

Changes in Physicochemical and Rheological Properties of Fish Meat Paste during Repeated Freezing and Thawing Process

  • 최현미 (부산여자대학 식품영양학과) ;
  • 김무남 (부산여자대학 식품영양학과) ;
  • 전순실 (부산여자대학 식품영양학과) ;
  • 이근태 (부산수산대학 식품공학과)
  • CHOI Hyeon-Mee (Department of Food and Nutrition, Pusan Women's University) ;
  • KIM Mu-Nam (Department of Food and Nutrition, Pusan Women's University) ;
  • CHUN Soon-Sil (Department of Food and Nutrition, Pusan Women's University) ;
  • LEE Keun-Tai (Department of Food Science and Technology, National Fisheries University of Pusan)
  • 발행 : 1989.06.01

초록

Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack (Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein, $Ca^{++}-ATPase$ activity, water holding capacity (WHC), electrophoretic patterns and rheological properties were evaluated at various thawing temperatures. Solubility of myofibrillar protein and $Ca^{++}-ATPase$ activity were decreased with increasing thawing temperatures. Thawing temperatures and the frequency of freezing and thawing processes did not affect WHC significantly. Upon repeated freezing and thawing cycles, electrophoretic patterns showed that only the amount of myosin heavy chain was decreased, whereas the amount of actin remained constant. Young's modulus for viscoelasticity of fish meat pastes increased with increasing thawing temperatures and the value showed maximum at third cycle and decreased thereafter.

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