생명과학회지 (Journal of Life Science)

  • 제13권4호
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  • Pages.481-491
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  • 2003
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  • 1225-9918(pISSN)
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  • 2287-3406(eISSN)
한국생명과학회 (Korean Society of Life Science)
권호 표지
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오징어 연제품의 물성에 미치는 가열조건과 첨가제의 영향

Effects of Heating Condition and Additives on Rheology of Squid Meat Paste Products

  • 배태진 (여수대학교 식품공ㆍ영양학부) ;
  • 김해섭 (여수대학교 식품공ㆍ영양학부) ;
  • 최옥수 (순천제일대학 식생활학부)
  • 발행 : 2003.08.01
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초록

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

키워드

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