한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제46권6호
  • /
  • Pages.739-745
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  • 2013
  • /
  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
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Surimi 및 전분 첨가에 따른 고등어S(comber japonicus) 소시지의 품질 특성

Effects of Surimi and Starch on the Quality Properties of Mackerel Scomber japonicus Sausage

  • 김꽃봉우리 (부경대학교 수산과학연구소) ;
  • 정다현 (부경대학교 식품공학과/식품연구소) ;
  • 박원민 (부경대학교 식품공학과/식품연구소) ;
  • 김보람 (부경대학교 식품공학과/식품연구소) ;
  • 강자은 (부경대학교 식품공학과/식품연구소) ;
  • 박홍민 (부경대학교 식품공학과/식품연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Jeong, Da-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Pak, Won-Min (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Bo-Ram (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kang, Ja-Eun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Hong-Min (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 투고 : 2013.11.01
  • 심사 : 2013.12.04
  • 발행 : 2013.12.31
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초록

This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage.

키워드

참고문헌

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