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http://dx.doi.org/10.5851/kosfa.2017.37.2.200

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)
Publication Information
Food Science of Animal Resources / v.37, no.2, 2017 , pp. 200-209 More about this Journal
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.
Keywords
Surimi; imitation crabsticks; bundling type; spent laying hen;
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