Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

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

DOI QR Code

Quality of Steam Cooked Surimi Gel Prepared using Sandfish Arctoscopus japonicus Meat

도루묵(Arctoscopus japonicus) 어묵의 제조 및 품질특성

  • Received : 2014.06.12
  • Accepted : 2014.06.16
  • Published : 2014.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish-flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at $25^{\circ}C$, cooked in hot water for 30 min at $90^{\circ}C$, and finally chilled for 20 min at $4^{\circ}C$. The effects of the pretreatment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.

Keywords

References

  1. AOAC. 1997. Official methods of analysis. Association of Analytical Chemists international 16th ed., Horowitz, Maryland, U.S.A., 12-20.
  2. Cameron ND and Enser MB. 1991. Fatty acid composition of lipid in longissimus dorsi muscle of Duroc and British Landrace pigs and relationship with eating quality. Meat Sci 29, 295-307. https://doi.org/10.1016/0309-1740(91)90009-F
  3. Choi YJ and Park JW. 2000. Feasibility study of new acid-aided surimi processing methods for enzyme-laden Pacific whiting. 2000 IFT annual meeting, Dallas, U.S.A., 51A-4.
  4. Choi YJ, Park JD, Kim JS, Cho YJ and Park JW. 2002. Rheological properities of heat-induced gels of surimi from acid and alkali process. J Korean Fish Soc 35, 309-314.
  5. Folch JM, Lee M and Sloan stanley GH. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J Biol Chem 226, 505.
  6. Herold PM and Kinsella JE. 1986. Fish oil consumption and decreased risk of cardiocascular disease; A comparison of finding from animal and human feeding trials. Am J Clin Nutr 107, 890.
  7. Jin SK, Kim IS, Park KH, Ha JH, Kang SM, Kim IJ, Choi IJ, Kim JS and Lee JR. 2005. Effects of washing times on quality characteristics of chicken surimi. Korean J Food Sci Ani Resour 25, 265-270.
  8. Jung C H, Kim JS, Jin SK, Kim IS, Jung KJ and Choi YJ. 2004. Gelation properties and industrial application of functional protein from fish muscle-2. Properties of functional protein gel from fish, chicken breast and pork leg and optimum formulation. J Kor Soc Food Sci Nutr 33, 1676-1684. https://doi.org/10.3746/jkfn.2004.33.10.1676
  9. John RW and Whitaker SR. 1977. Water and Protein hydration in " Food Proteins", AVI Publishing Company, INC., Westport, Connecticut, U.S.A., 50-85.
  10. KFDA. 2012. Food Code. Korea Food and Drug Administration, Seoul, Korea.
  11. Kim IS, Choi Y, Lee CY, Lee YJ, Kim BJ and Kim JH. 2005. Illustratied book of Korean fishes. Kyohak Press, Seoul, Korea, 615.
  12. Kinselia JE. 1987. Effect of polyunsaturated fatty acid on factors related to cardiovascular disease. Am J Cardiol 60, 23.
  13. Lee SK and Han JH. 1999. Quality properties surimi from mechanically debonded chicken meat as affected by sodium chloride concentration of washing solution. Kor J Anim Sci Technol 41, 679-686.
  14. Lee WJ and Jung JK. 2002. Quality characteristics and preparation of noodles from brown rice flour and colored rice flour. Kor J Culinary Res 8, 267-278.
  15. Lee CM, Wu MC and Okada M. 1992. Ingredient and formulation technology for surimi-based products. In "Surimi Technology", Marcel Dekker Inc., New York, U.S.A., 273-302.
  16. Morrison WR and Smith LM. 1967. Preparation of fatty acid methylesters and dimethylacetals from lipid with boron fluoridemethanol. J Lipid Res 5, 600.
  17. Mori TA, Codde JP, Vandongen R and Beilin LJ. 1987. New fingings in the fatty acid composition of individual platlet phospholipids in man after dietary fish oil supplementation. Lipids 22, 744. https://doi.org/10.1007/BF02533975
  18. Myoung JG, Kim BI, Lee SM and Jeon GB. 2002. The sea fishes of Korea. Darakwon Press, Seoul, Korea, 287.
  19. Sinha R, Radha C, Prakash J and Kaul P. 2007. Whey protein hydrolysate: functional properties, nutritional quality and utilization in beverage formulation. J Food Chem 101, 1484-1491. http://dx.doi.org/10.1016/j.foodchem.2006.04.021.
  20. Yang JH, Lee SI, Cha HK, Yoon SC, Chang DS and Chun YY. 2008. Age and growth of the sandfish, Arctoscopus japonicas in the East Sea of Korea. J Kor Soc Fish Tech 44, 312-322. https://doi.org/10.3796/KSFT.2008.44.4.312
  21. Yamamoto T, Watanade U, Fujimoto M and Sako N. 2009. Taste preference and nerve response to 5'-inosine monophosphate are enhanced by glutathione in mice. Chem Senses 34, 809-818. http://dx.doi.org/10.1093/chemse/bjp070.
  22. Youngsawatdigul J and Park JW. 2001. Gelation characteristics of alkaline and acid solubilization of fish muscle proteins. 2001 IFT annual meeting, New Orleans, U.S.A., 73F-6.