Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks

  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Choi, Jung-Seok (Swine Science and Technology Center, Gyeongnam National University of Science and Technology) ;
  • Kim, Gap-Don (Institute of Agriculture & Life Science, Gyeongsang National University)
  • Received : 2016.11.11
  • Accepted : 2017.02.15
  • Published : 2017.04.30
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Abstract

The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bundled imitation crabsticks deteriorated with storage time (p<0.01). However, BT did not affect sensory characteristics (p>0.05). SH substitution had an effect on most quality characteristics of imitation crabsticks; darker and poorer gel characteristics were observed and its effect on sensory evaluation was seen at the initial storage. Thus, BT and SH substitution can be considered to have a slight effect on eating quality of imitation crabsticks, despite their negative effects on color, gel characteristics, and lipid oxidation.

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References

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