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http://dx.doi.org/10.5657/kfas.2011.44.1.037

Formulation of Surimi and Surimi-based Products with Acceptable Gelling Ability from Squid Muscle  

Kim, Byeong-Gyun (Hansung Enterprise Co. Ltd.)
Choi, Yeung-Joon (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.44, no.1, 2011 , pp. 37-44 More about this Journal
Abstract
We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.
Keywords
Squid surimi; Gelling ability; Ingredients; Gel properties;
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Times Cited By KSCI : 4  (Citation Analysis)
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