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Effect of Added Proteins on Rheology of Squid Meat Paste Products  

배태진 (여수대학교 식품공·영양학부)
김해섭 (여수대학교 식품공ㆍ영양학부)
최옥수 (순천제일대학 식생활학부)
Publication Information
The Korean Journal of Food And Nutrition / v.16, no.2, 2003 , pp. 138-145 More about this Journal
Abstract
The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.
Keywords
squid meat paste product; gelatin; gluten; jelly strength; egg white; bovine plasma protein;
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