Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Effects of Additives on the Physical Properties of Antarctic Krill Euphausia superba Surimi

남극 크릴(Euphausia superba) 연육의 물성에 대한 첨가제의 영향

  • Chae, Yeon-Joo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Eun-Hye (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Chun, Byung-Soo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • 채연주 (부경대학교 식품공학과/식품연구소) ;
  • 최은혜 (부경대학교 식품공학과/식품연구소) ;
  • 이양봉 (부경대학교 식품공학과/식품연구소) ;
  • 전병수 (부경대학교 식품공학과/식품연구소) ;
  • 김선봉 (부경대학교 식품공학과/식품연구소)
  • Received : 2014.03.06
  • Accepted : 2014.07.14
  • Published : 2014.08.31
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Abstract

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.

Keywords

References

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