Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Effect of potato starch on suitability for 3D printing in golden threadfin bream (Nemipterus virgatus) surimi mixture preparation

감자 전분의 첨가가 수리미 혼합물 제조에서 3D 프린팅 적합성에 미치는 영향

  • Seo, Hun-Seo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Ye-Lin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Jeong-Cheol (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Han, Hyeon-Su (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kang, Yoo-Seok (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Choi, Ye-Hui (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Su-Hyeong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Han-Ho (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Jeong, So-Mi (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kang, Woo-Sin (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Su-Ryong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Ryu, Si-Hyeong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Ji-Eun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Xu, Xiaotong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, Ga-Hye (Institute of Fisheries Sciences, Pukyong National University) ;
  • Ahn, Dong-Hyun (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
  • Received : 2021.10.08
  • Accepted : 2021.10.30
  • Published : 2021.12.31
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Abstract

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

본 연구에서는 3D 프린팅 카트리지로서 수리미 혼합물의 가능성을 확인하기 위하여 수리미 혼합물 제조 시 감자 전분 첨가에 따른 물성 변화와 냉장 저장 시 나타나는 물성 변화 및 관능평가를 측정하였다. 그 결과 색도 변화에서는 명도와 황색도의 경우 감자 전분 무첨가군이 냉장 저장 전과 후 모두 가장 높은 값을 보였고, 적색도와 색차의 경우 감자 전분 무첨가군이 냉장 저장 전과 후 모두 가장 낮은 값을 나타냈다. 적색도의 경우 0, 1, 3 wt% 첨가군에서 7일간 냉장 저장에 따른 유의한 감소가 확인되었고, 황색도의 경우 1, 2 wt% 첨가군에서 저장에 따른 유의간 감소를 보였다. 감자 전분 첨가에 따른 물성 변화에서는 경도와 검성이 감자 전분 첨가군이 무첨가군에 비해 증가하였다. 부착성, 탄력성, 응집성, 씹힘성 및 복원성에서는 감자 전분 첨가군과 무첨가군 사이에 유의적인 차이가 없었다. 냉장 저장에 따른 물성 변화에서 가열 후 7일 저장한 수리미 혼합물의 경우 저장 전 수리미 혼합물과 비교하여 유의적인 차이가 없었다. 가열 후 7일간 냉장 저장 후 튀긴 수리미 혼합물의 경우 경도, 검성, 씹힘성은 냉장 저장 전보다 감소하였고, 응집성, 복원성은 증가하는 결과를 확인하였다. 관능평가 결과, 감자전분의 함량이 증가함에 따라 냄새, 맛, 경도, 탄력성 및 종합적 호감도 등 전체적으로 증가하는 경향을 보였으나 유의한 변화는 없었다. 7일간 냉장 저장한 가열 수리미는 모든 항목에 있어서 감자 전분 함량의 증가에 따른 유의적인 차이가 확인되지 않았다. 또한 색깔을 제외한 나머지 항목에서는 냉장 저장에 따른 유의한 차이가 확인되지 않았다. 이러한 결과를 통해 감자 전분의 첨가가 수리미 혼합물의 맛과 냄새에 영향을 주지 않고, 냉장 저장 시에도 관능 평가 상 큰 영향을 주지 않는 것으로 확인되었다. 따라서 수리미 혼합물 제조 시 감자 전분의 첨가는 제품의 제조 및 냉장 보관 상 물성 및 품질에 영향을 주지 않는 것으로 확인된 바, 감자 전분이 3D프린팅용 수리미 제조 시 카트리지 소재로 적합하다고 사료된다.

Keywords

Acknowledgement

이 연구는 2021년 해양수산부 재원으로 해양수산과학기술진흥원의 지원을 받아 수행되었으며, 이에 감사합니다(과제명: 미래수산식품연구센터).

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