한국축산식품학회지 (Food Science of Animal Resources)

  • 제31권2호
  • /
  • Pages.215-223
  • /
  • 2011
  • /
  • 2636-0772(pISSN)
  • /
  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지
DOI QR코드

DOI QR Code

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science & Technology) ;
  • Choi, Young-Jun (Division of Marine Bioscience, Gyeongsang National University) ;
  • Hur, Sun-Jin (Department of Applied Biochemistry, Konkuk University)
  • 투고 : 2010.06.02
  • 심사 : 2011.04.07
  • 발행 : 2011.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

키워드

참고문헌

  1. Ahn, D. U., Ajuyah, A., Wolfe, F. H., and Sim, J. S. (1993) Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties. J. Food Sci. 58, 278-291. https://doi.org/10.1111/j.1365-2621.1993.tb04255.x
  2. Antonomanolaki, R. E., Vareltzis, K. P., Georgakis, S. A., and Kaldrymidou, E. (1999) Thermal gelation properties of surimi-like material made from sheep meat. Meat Sci. 52, 429-435. https://doi.org/10.1016/S0309-1740(99)00026-1
  3. AOAC (1990) Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA.
  4. Chaijan, M., Benjakul, S., Visessanguan, W., and Faustman, C. (2004) Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Res. Int. 37, 1021-1030. https://doi.org/10.1016/j.foodres.2004.06.012
  5. Chen, H. H. (2002). Decoloration and gel-forming ability of horse mackerel mince by air-flotation washing. J. Food Sci. 67, 2970-2975. https://doi.org/10.1111/j.1365-2621.2002.tb08847.x
  6. Clark, Jr. J. M. and Switzer, R. L. (1977) Experimental biochemistry, W. H. Freemad & Company, San Francisco, CA, USA.
  7. Gomez-Basauri, J. V. and Regenstein, J. F. (1992) Vacuum packaging, ascorbic acid and frozen storage effect on heme and nonheme iron content of mackerel. J. Food Sci. 57, 1337-1339. https://doi.org/10.1111/j.1365-2621.1992.tb06851.x
  8. Honikel, K. O. (1987) The water binding of meat. Fleischwirtschaft, 67, 1098-1102.
  9. Jin, S. K., Kim, I. S., Choi, Y. J., Kim, B. G., and Hur, S. J. (2009) The development of imitation crab stick containing chicken breast surimi. LWT-Food Sci. Tech. 42, 150-156. https://doi.org/10.1016/j.lwt.2008.04.009
  10. Jin, S. K., Kim, I. S., Kim, S, J., Jeong, K, J., Lee, J. R., and Choi, Y. J. (2007) Effect of cryoprotectants on the physicochemical characteristics of chicken breast surimi manufactured by pH adjustment during freezing storage. Korean J. Food Sci. Ani. Resour. 27, 267-276. https://doi.org/10.5851/kosfa.2007.27.3.267
  11. Kuo, C. C. and Chu, C. Y. (2003) Quality characteristics of Chinese sausage made from PSE pork. Meat Sci. 64, 441-449. https://doi.org/10.1016/S0309-1740(02)00213-9
  12. Lesiow, T. and Xiong, Y. L. (2003) Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Sci. 64, 399-403. https://doi.org/10.1016/S0309-1740(02)00206-1
  13. Luo, Y., Kuwahara, R., Kaneniwa, M., Murata, Y., and Yokoyama, M. (2004) Effect of soy protein isolate on gel properties of Alaska Pollack and common carp surimi at different setting conditions. J. Sci. Food Agr. 84, 663-671. https://doi.org/10.1002/jsfa.1727
  14. Macdonald, G. A. and Lanier, T. C. (1994) Actomyosin stabilization to freeze-thaw and heat denaturation by lactates salts. J. Food Sci. 59, 101-105. https://doi.org/10.1111/j.1365-2621.1994.tb06907.x
  15. Niwa, E. (1992) The chemistry of surimi gelation. In: Surimi Technology. Lanier, T. C. and Lee, C. M. (eds), Marcel Dekkar, Inc., NY, pp. 389-428.
  16. Nowsad, A. A., Kanoh, S., and Niwa, E. (2000) Thermal gelation properties of spent hen mince and surimi. Poul. Sci. 79, 117-125. https://doi.org/10.1093/ps/79.1.117
  17. Ochiai, Y., Ochiai, L., Hashimoto, K., and Watabe, S. (2001) Quantitative estimation of dark muscle content in the mackerel meat paste and its products using antisera against myosin light chains. J. Food Sci. 66, 1301-1305. https://doi.org/10.1111/j.1365-2621.2001.tb15205.x
  18. Okada, M. (1985) Ingredients on gel texture. In: Proceedings of the international symposium on engineered seafood including surimi. Martin, R. E. and Collette, R. L. (eds) National Fisheries Institute, Washington, DC.
  19. Palka, K. (1999) Changes in intramuscular connective tissue and collagen solubility of bovine m. semitendinosus during retorting. Meat Sci. 53, 189-194. https://doi.org/10.1016/S0309-1740(99)00047-9
  20. Park, J. W. (1994) Functional protein additives in surimi gels. J. Food Sci. 59, 525-527. https://doi.org/10.1111/j.1365-2621.1994.tb05554.x
  21. Park, S., Brewer, M. S., Novakofski, J., Bechtel, P. J., and Mckeith, F. K. (1996) Process and characteristics for a surimi-like material made from beef or pork. J. Food Sci. 61, 422-427. https://doi.org/10.1111/j.1365-2621.1996.tb14208.x
  22. Phatcharat, S., Benjakul, S., and Visessanguan, W. (2006) Effects of washing with oxidizing agents on the gel-forming ability and physicochemical properties of surimi produced from Bigeye snapper. Food Chem. 98, 431-439. https://doi.org/10.1016/j.foodchem.2005.06.016
  23. Ruiz-Capillas, C., Moral, A., and Villagacía. (2003). Use of semitrained panel members in the sensory evaluation of Hake (Merluccius Merluccius, L) analyzed statistically. J. Food Qual. 26, 181-195. https://doi.org/10.1111/j.1745-4557.2003.tb00237.x
  24. SAS (2001) SAS/STAT Software for Windows, SAS Institute Inc., Cary, NC, USA.
  25. Shenouda, S. Y. K. (1980) Protein denaturation in frozen fish. Adv. Food Res. 26, 275-311. https://doi.org/10.1016/S0065-2628(08)60320-1
  26. Smith, D. M. (1987) Functional and biochemical changes in deboned turkey due to frozen storage and lipid oxidation. J. Food Sci. 52, 22-27. https://doi.org/10.1111/j.1365-2621.1987.tb13965.x
  27. Uddin, M., Okazaki, E., Fukushima, H., Turza, S., Yumiko, Y., and Fukuda, Y. (2006) Nondestructive determination of water and protein in surimi by near-infrared spectroscopy. Food Chem. 96, 491-495. https://doi.org/10.1016/j.foodchem.2005.04.017
  28. Wang, B. and Xiong, Y. L. (1999) Characterization of the proteases involved in gel weakening of beef heart surimi. J. Agr. Food Chem. 47, 887-892. https://doi.org/10.1021/jf980845i