Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Formulation of Surimi and Surimi-based Products with Acceptable Gelling Ability from Squid Muscle

가열 젤 형성능을 가진 오징어 Surimi와 Surimi-based 제품을 위한 첨가물의 최적화

  • Kim, Byeong-Gyun (Hansung Enterprise Co. Ltd.) ;
  • Choi, Yeung-Joon (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
  • 김병균 ((주) 한성기업) ;
  • 최영준 (경상대학교 해양식품공학과 / 해양산업연구소)
  • Received : 2010.12.22
  • Accepted : 2011.02.10
  • Published : 2011.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

Keywords

References

  1. Alvarez C, Bances M, Renduels M and Diaz M. 2009. Functional properties of isolated porcine blood proteins. Int J Food Sci & Technol 44, 807-814. https://doi.org/10.1111/j.1365-2621.2009.01908.x
  2. Ayensa MG, Montero MP, Borderias AJ and Hurtado JL. 2002. Influence of some protease inhibitors on gelation of squid muscle. J Food Sci 67, 1636-1641. https://doi.org/10.1111/j.1365-2621.2002.tb08697.x
  3. Burns B. 2010. Giant squid surimi by pH shift technology. In: Proceedings of the 1st surimi forum, Park JW, ed. Tokyo, Japan.
  4. Caddy JF. 2003. The cephalopods: factors relevant to their population dynamics and to the assessment of stocks. p. 416–452. In: Advances in assessment of world cephalopod resources. Caddy JF, ed. FAO Fisheries Technical Paper, No. 231, 452.
  5. Chang-Lee MV, Lampila LE and Crawford DL. 1990. Yield and composition of surimi from Pacific whiting (Merluccius productus) and the effect of various protein additives on gel strength. J Food Sci 55, 83-86. https://doi.org/10.1111/j.1365-2621.1990.tb06022.x
  6. Chen HH. 2000. Effect of non-muscle protein on the thermal gelation of horse mackerel surimi and the resultant cooking tolerance of kamaboko. Fisher Sci 66, 783-788. https://doi.org/10.1046/j.1444-2906.2000.00127.x
  7. Chen JS, Lee CM and Crapo C. 1993. Linear programming and response surface methodology to optimize surimi gel texture. J Food Sci 58, 535-538. https://doi.org/10.1111/j.1365-2621.1993.tb04318.x
  8. Choi YJ and Park JW. 2002. Acid-aided protein recovery from enzyme-rich Pacific whiting. J Food Sci 67, 2962-2967. https://doi.org/10.1111/j.1365-2621.2002.tb08846.x
  9. Dublan-Garcia O, Cruz-Camarillo R, Guerrero-Legarreta I and Ponce-Alquicira E. 2006. Effect of refrigerated storage on proteolytic activity and physicochemical and microstructural properties of giant squid (Dosidicus gigas) mantle muscle. J Muscle Foods 17, 291-310. https://doi.org/10.1111/j.1745-4573.2006.00051.x
  10. Funatsu Y and Arai KI. 1992. Changes in gel forming ability and myosin heavy chain of salt-ground meat by acid treatment of surimi from walleye pollack. Nippon Suisan Gakkaishi 58, 349-357. https://doi.org/10.2331/suisan.58.349
  11. Gomez-Guillen MC, Borderias AJ and Montero P. 1996. Rheological properties of gels made from high- and low-qulaity sardine (Sardina pilchardus) mince with added nonmuscle proteins. J Agric Food Chem 44, 746-750. https://doi.org/10.1021/jf950338q
  12. Gomez-Guillen MC, Hurtado JL and Montero P. 2002. Autolysis and protease inhibition effects on dynamic viscoelastic properties during thermal gelation of squid muscle. J Food Sci 67, 2491-2496. https://doi.org/10.1111/j.1365-2621.2002.tb08764.x
  13. Gomez-Guillen MC, Martinez-Alvarez O and Montero P. 2003. Functional and thermal gelation properties of squid mantle proteins affected by chilled and frozen storage. J Food Sci 68, 1962-1967. https://doi.org/10.1111/j.1365-2621.2003.tb07002.x
  14. Guenneugues P and Morrissey MT. 2004. Surimi resources. In: Surimi and Surimi Seafood. Park JW, ed. Taylor & Francis, New York, U.S.A., 3-32.
  15. Hong SP, Yang SY, Lee NH and Kim DS. 1996. Cryo-grinding characteristics of frozen fish meat at different temperature. J Kor Fish Soc 29, 578-585.
  16. Jang YB, Kim GB, Lee KW and Choi YJ. 2006. Alkaline pilot processing for recovery of fish muscle protein and properties of recovered protein. J Kor Soc Food Sci Nutr 35, 1045-1050. https://doi.org/10.3746/jkfn.2006.35.8.1045
  17. Kang HL. Bae TJ, Kang DS, Cho YC and Choi OS. 2000. Processing conditions of squid meat paste product and manufacture of fish meat paste products using pelagic squid. Ministry of Maritime Affairs & Fisheries. Seoul, Korea.
  18. Konno K, Cho YJ, Yoshioka T, Park S and Seki N. 2003. Thermal denaturation and autolysis profiles of myofibrillar proteins of mantle muscle of jumbo squid Docidicus gigas. Fisher Sci 69, 204-209. https://doi.org/10.1046/j.1444-2906.2003.00607.x
  19. Konno K, Nakajima A, Koseki H and Sakai T. 2002. Effects of sorbitol on the autolysis profile of squid mantle muscle. Fisher Sci 68, 215-221. https://doi.org/10.1046/j.1444-2906.2002.00411.x
  20. Kim YS, Park JW and Choi YJ. 2003. New approaches for the effectiveness recovery of fish proteins and their physicochemical characteristics. Fisher Sci 69, 1231-1239. https://doi.org/10.1111/j.0919-9268.2003.00750.x
  21. Kristinsson HG and Hultin HO. 2003. Effect of low and high pH treatment on the functional properties of cod muscle proteins. J Agric Food Chem 51, 5103-5110. https://doi.org/10.1021/jf026138d
  22. Kristinsson HG, Theodore AE, Demir N and Ingadottir B. 2005. A comparative study between acid- and alkali-aided processing and surimi processing for the recovery of proteins from channel catfish muscle. J Food Sci 70, C298-C306.
  23. Kuwahara K, Osako K, Okamoto A and Konno K. 2006. Solubilization of myofibrils and inhibition of autolysis of squid mantle muscle by sodium citrate. J Food Sci 71, C358-C362. https://doi.org/10.1111/j.1750-3841.2006.00112.x
  24. Laemmli UK. 1970. Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature 227, 680-685. https://doi.org/10.1038/227680a0
  25. Lanier TC. 2010. Fish protein isolate. In: Proceedings of the 1st surimi forum Japan, Park JW, ed. Tokyo, Japan.
  26. Lanier TC and Lee CM. 1992. Surimi technology, Marcel Dekker, Inc., N.Y., U.S.A., 123-163.
  27. Lee JJ, Tzeng SS, Wu J and Jiang ST. 2000. Inhibition of thermal degrading of mackerel surimi by pig plasma protein and L-kininogen. J Food Sci 65, 1124-1129. https://doi.org/10.1111/j.1365-2621.2000.tb10250.x
  28. Lee NG and Park JW. 1998. Calcium compounds to improve gel functionality of Pacific whiting and Alaska pollack surimi. J Food Sci 63, 969-974.
  29. Lee NG, Yoo SG and Cho YJ. 1999. Optimum rheological mixed ratio of jumbo squid and Alaska pollock surimi for gel product process. J Kor Fish Soc 32, 718-724.
  30. Luo YK, Pan DD and Ji BP. 2004. Gel properties of surimi from bighead carp (Aristichthys nobilis): Influence of setting and soy protein isolate. J Food Sci 69, E374-E378. https://doi.org/10.1111/j.1365-2621.2004.tb09898.x
  31. Maruyama A. 2010. Magic role of transglutaminase. In: Proceeding of the 1st surimi forum Japan, Park JW, ed. Tokyo, Japan.
  32. Mignino LA and Paredi ME. 2006. Physico-chemical and functional properties of myofibrillar proteins from different species of mulluscs. LWT 39, 35-42. https://doi.org/10.1016/j.lwt.2004.12.004
  33. Okada M. 1964. Effect of washing on the jelly forming ability of fish meat. Bull Jap Soc Sci Fish 30, 255-261. https://doi.org/10.2331/suisan.30.255
  34. Nielsen RG and Pigott GM. 1994. Gel strength increased in low-grade heat-set surimi with blended phosphates. J Food Sci 59, 246-250. https://doi.org/10.1111/j.1365-2621.1994.tb06940.x
  35. Park JD, Yoon SS, Jung CH, Cho MS and Choi YJ. 2003. Effect of sarcoplasmic protein and NaCl on heating gel from fish muscle surimi prepared by acid and alkaline processing. J Korean Soc Food Sci Nutr 32, 567-573. https://doi.org/10.3746/jkfn.2003.32.4.567
  36. Park JW. 1994. Functional protein additives in surimi gels. J Food Sci 59, 525-527. https://doi.org/10.1111/j.1365-2621.1994.tb05554.x
  37. Park SH, Cho SY, Kimura M, Nozawa H and Seki N. 2005. Effects of microbial transglutaminase and starch on the thermal gelation of salted squid muscle paste. Fisher Sci 71, 896-903. https://doi.org/10.1111/j.1444-2906.2005.01043.x
  38. Sakamoto H, Kumazawa Y, Toiguchi S, Seguro K, Sodea T and Motoki M. 1995. Gel strength enhancement by addition of microbial transglutaminase during onshore surimi manufacture. J Food Sci 60, 300-304. https://doi.org/10.1111/j.1365-2621.1995.tb05660.x
  39. Seymour TA, Peters MY, Morrissey MT and An H. 1997. Surmi gel enhancement by bovine plasma proteins. J Agric Food Chem 45, 2919-2923. https://doi.org/10.1021/jf970176t
  40. Surimi forum. 2008. OSU Surimi school. Oregon State University, Astoria, U.S.A.
  41. Surimi forum Japan. 2010. Proceeding of the 1st surimi forum Japan. Tokyo, Japan.
  42. Tsujioka E, Ehara T, Kanzawa N, Noguchi S and Tsuchiya T. 2005. Effects of additives on the thermal gelation of Japanese common squid natural actomyosin. Fisher Sci 71, 688-690. https://doi.org/10.1111/j.1444-2906.2005.01018.x
  43. Umemoto S. 1966. A modified methods for estimation of fish muscle protein by Biuret method. Bull Jap Soc Sci Fish 32, 427-435. https://doi.org/10.2331/suisan.32.427
  44. Undeland I, Kelleher SD and Hultin HO. 2002. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process. J Agric Food Chem 50, 7371-7379. https://doi.org/10.1021/jf020199u
  45. Yoshioka T, Kinoshita Y, Kato S, Cho YJ and Konno K. 2005. Preparation of heavy chain meromyosin from the autolyzed squid mantle muscle homogenate.Fisher Sci 71, 213-219. https://doi.org/10.1111/j.1444-2906.2005.00950.x

Cited by

  1. The Effects of Alkaline Treatment and Potato-Starch Content on the Quality of Fish Meat Paste Products Prepared from Pacific Sandlance Ammodytes personatus Girard vol.14, pp.3, 2011, https://doi.org/10.5657/FAS.2011.0161
  2. 식염 함량에 따른 식품 3D 프린팅용 연육 잉크의 적합성 조사 vol.53, pp.1, 2021, https://doi.org/10.9721/kjfst.2021.53.1.29