Preparation and Texture Characterization of Surimi Gel Using a Unmarketable Rearing Olive Flounder
![]() |
Cha, Seon-Heui
(School of Marine Bio-medical Sciences Jeju National University)
Jo, Mi-Ran (Aqua Green Tech Co.) Lee, Jung-Suck (Aqua Green Tech Co.) Lee, Ji-Hyeok (School of Marine Bio-medical Sciences Jeju National University) Ko, Joo-Young (School of Marine Bio-medical Sciences Jeju National University) Jeon, You-Jin (Aqua Green Tech Co.) |
1 | Murakawa, Y., W. Benjakul, W. Visessanguan and M. Tanaka. 2003. Inhibitory effect of oxidaized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi. Food Chem., 82, 455-463 DOI ScienceOn |
2 | Tabilo-Munizaga1, G. and G.V. Barbosa-Canovas. 2005. Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity. Lebensm.-Wiss. u.-Technol., 38, 47-57 DOI ScienceOn |
3 | Do, J.R., Y.M. Kim, D.S. Kim, S.M. Cho and B.M. Kim. 2007. Trends and Development Direction in Industry of Marine Processing. Food Sci. Industry, 40, 69-82 |
4 | Wu, M.C. 1992. Manufacture of surimi-based products. In Surimi Technology, Lanier TC. and Lee CM, eds. Marcel Dekker Inc, New York |
5 | Lee, S.K. and J.H. Han. 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 |
6 | Woo, S.K. 1997. Effects of phosphate complex on the functional properties of fish meat paste. Korean J. Food Nutr., 10, 544-548 |
7 | Kang, G.H., C.Y. Han, S.T. Joo, B.C. Kim and G.B. Park. 2006. Effects of addition levels of sodium chloride on gel properties of surimi-like pork. Korean J. Food Sci. Ani. Resour., 26, 20-27 |
8 | Okada, M. 1964. Effect of washing on the gelly forming ability of fish meat. Nippon Suisan Gakkaishi, 30, 255-261 DOI |
9 | Okada, M. 1992. History of surimi technology in Japan. In Surimi Technology, Lanier TC. and Lee CM, eds. Marcel Dekker Inc, New York |
10 | AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists. Washington, DC, 69-74 |
11 | Kim, I.S., S.K. Jin, K.H. Hah, S.T. Park, K.R. Kwuak, J.K. Park, Y.S. Kang and K.Y. Chung. 2005. Change of in vacuum packed pre-aged vension with seasoning during chilled strorage. Korean J. Food. Sci. Ani. Resour., 25, 442-448 |
12 | MOMAF. 2007. Static Database for Fisheries Production. http://www.momaf.go.kr/silkug/banner.asp?silkugid=SK008&page=/doc/SK008/우리수산물%20구별 on May |
13 | Hickson, D.W., C.W. Dill, R.G. Morgan, V.E. Sseat, D.A. Suter and Z.L. Carpenter. 1982. Rheological properties of two heat-induced protein gels. J. Food Sci., 47, 783-785 DOI |
14 | Jin, S.K., I.S. Kim, K.H. Park, J.H. Ha, S.M. Kang, I.J. Kim, I.J. Choi, J.S. Kim and J.R. Lee. 2005. Effects of washing times on quality characteristics of chicken surimi. Korean J. Food Sci. Ani. Resour., 25, 265-270 |
15 | Park, S., M.S. Brewer, F.K. McKeith, P.J. Bechtel and J. Novakofski. 1996. Salt, cryoprotectants and preheating temperature effects on surimi-like material from beef or pork. J. Foof Sci., 61, 790-795 DOI ScienceOn |
![]() |