Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Preparation and Characteristics of Surimi Gel with Red-tanner Crab (Chionoecetes japonicus ) Paste

게 페이스트 첨가 연제품의 제조 및 특성

  • Kim, Hye-Suk (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Choi, Seung-Geal (Daejung Fishery Co., LTD) ;
  • Park, Chan-Ho (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Han, Byung-Wook (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Yang, Soo-Kyeong (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Kang, Kyung-Tae (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Oh, Hyeon-Seok (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Heu, Min-Soo (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Bioscience, and Institute of Marine Industry, Gyeongsang National University)
  • 김혜숙 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 최승걸 (대정수산㈜) ;
  • 박찬호 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 한병욱 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 양수경 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 강경태 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 오현석 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부 해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부 해양산업연구소)
  • Published : 2005.08.01
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Abstract

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.

붉은 대게는 소비자의 기호도가 높으나 생산량이 적고, 감소 추세에 있으며 수율이 낮아 이의 완전 이용이 절실하다 이러한 일면에서 붉은 대게를 보다 효율적으로 이용하고자 붉은 대게 페이스트(paste)를 이용한 천연 게살 함유 게 연제품의 제조를 시도하였다. 게 페이스트 첨가비율에 따른 연제품의 일반성분, 색조(명도 및 적색도), 조직감 및 관능검사의 결과로 미루어 보아 붉은 대게 페이스트를 이용한 연제품의 제조시 게 페이스트의 최적 첨가비율은 $10\%$정도로 판단되었다. 붉은 대게 페이스트를 $10\%$ 첨가하여 제조한 게 연제품은 무첨가 연제품에 비하여 구성아미노산의 경우 총 함량 및 주요 아미노산의 종류는 차이가 없었으나, 함황 아미노산의 함량은 높아 게 특유의 향을 인지할 수 있으리라 판단되었다. 또한 붉은 대게 첨가 연제품은 무첨가 연제품에 비하여 무기질의 경우 칼슘이 훨씬 강화됨과 동시에 인과의 비율이 개선되었다. 이상의 결과로 미루어 보아 붉은 대게 페이스트로 연제품을 제조하는 경우 기존의 인공향 및 색소첨가 게맛살과는 판이하게 다르면서 칼슘 강화 건강 기능성 천연 게 가공품을 제조할 수 있으리라 판단되었다.

Keywords

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