Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Rheological Properties of Heat-Induced Gels of Surimi from Acid and Alkali Process

산 및 알칼리 공정으로 조제한 수리미 가열 겔의 물성 특성

  • Choi Young Joon (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Park Joo Dong (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim Jin Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) ;
  • Cho Young Jae (Division of Food Science and Biotechnology, Pukyong National University) ;
  • Park Jae W. (Oregon State University Seafood Lab)
  • 최영준 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 박주동 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 조영제 (부경대학교 식품생명공학부) ;
  • Published : 2002.07.01
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Abstract

Rhtological properties of surimi gel from white fishes by acid (acid surimi) and alkali (alkali surmi) process and effect of chemicals on gelation were investigated by punch and dynamic tests. The breaking force and deformation values of heat-induced gel of acid surimi were less than their values of alkali and conventional surimi gel, and whiteness was greatly decreased, Gel point of acid surimi was decreased but it of alkali surimi was increased with increasing moisture content in the range of 80 to $85\%$. Storage modulus of acid surimi was the highest vaule in pH 6.8, but that of alkali surimi showed high value at neutral and slightly alkali pH. Propylene glycol increased storage modulus in $20\~50^{\circ}C$, hut urea and 2-mercaptoethanol suppressed it. Potassium bromide improved storage modulus in $20~80^{\circ}C$, The results suggest that alkai process is used for making surimi instead of conventional method.

알칼리 pH에서 어육 단백질을 녹인 후 등전점 처리를 통하여 단백질을 회수하고, 중성으로 pH를 조절하여 조제한 알칼리 수리미 가열 겔의 파괴강도와 변형값은 수세 과정을 통해 조제한 기존의 수리미 가열 겔에 비하여 손색이 없는 것으로 나타났으나, 백색도 값은 수리미에 남아있는 혈색소와 육 색소로 인하여 낮게 나타났다. 산처리 수리미의 저장 modulus 값은 수분 함량이 감소함에 따라 감소하였으나, 알칼리 수리미의 경우는 증가하였다. 수리미의 최종 pH는 저장 modulus 값에 영향을 미치고 형태는 산처리와 알칼리 처리 수리미 간에 다소 차이를 보였다. Potassium bromide는 S-S 결합의 형성을 통해 가열 겔의 저장 modulus를 증가시키는 것으로 나타났다. 알칼리 처리 수리미는 파괴강도, 변형값 및 백색도에 미루어 어묵 grade의 연제품 제조를 위한 원료로는 손색이 없는 것으로 판단하였다.

Keywords

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