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http://dx.doi.org/10.5657/kfas.2010.43.6.598

Quality of Surimi from Unmarketable Bastard Halibut as Affected by the Region where Cultured  

Heu, Min-Soo (Department of Food Science and Nutrition / Industry of Marine Industry, Gyeongsang National University)
Shin, Jun-Ho (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Park, Kwon-Hyun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Lee, Ji-Sun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Noe, Yu-Ni (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Jeon, You-Jin (Department of Marine Life Science, Jeju National University)
Kim, Jin-Soo (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.43, no.6, 2010 , pp. 598-605 More about this Journal
Abstract
This study investigated the physicochemical and enzymatic properties of unmarketable bastard halibut (Paralichthys olivaceus) cultured in different regions (i.e., Jeju, Wando, and Geoje) as a potential source of surimi and surimi gel. The proximate composition of unmarketable bastard halibut cultured in different regions did not differ significantly at P<0.05. Compared to Alaska pollock muscle, all of the unmarketable bastard halibut muscle had a 4% higher crude protein content and 5% lower moisture content. The collagen content of bastard halibut muscle cultured in Jeju was 1.96 g/100 g, which was higher than in fish cultured in other regions. Regardless of the region where cultured or pH, the enzymatic activities of the crude extracts from unmarketable bastard halibut muscle ranged from 0.30.0.48 U/mg for casein and hemoglobin, 11.9.13.7 U/mg for LeuPNA, 5.6.6.7 U/mg for ArgPNA, 2.8.4.7 U/mg for SAAPFNA, and 0.1.0.2 U/mg for BAPNA. Regardless of region, no mercury or lead was found in any of the unmarketable bastard halibut muscle, except for lead in fish cultured in Geoje. The strength of surimi gels from unmarketable bastard halibut cultured in Jeju, Geoje, and Wando was 1059, 988, and 900 g${\times}$cm, respectively. The surimi gel from unmarketable bastard halibut cultured in Jeju was stronger than commercial Alaska pollock surimi, which was grade SA.
Keywords
Surimi; Surimi gel; Bastard halibut surimi; Bastard halibut;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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