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http://dx.doi.org/10.5657/kfas.2011.0435

Optimization of Processing of Surimi Gel from Unmarketable Cultured Bastard Halibut Paralichthys olivaceus using RSM  

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)
Kim, Hyung-Jun (Children's Dietary Life Safety Division, Korea Food & Drug Administration)
Lee, Dong-Ho (Children's Dietary Life Safety Division, Korea Food & Drug Administration)
Heu, Min-Soo (Department of Food Science and Nutrition/Industry 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.44, no.5, 2011 , pp. 435-442 More about this Journal
Abstract
This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus. According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch, 5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at $5^{\circ}C$ for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was $1,257\;g{\times}cm$, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.
Keywords
Surimi; Surimi gel; Bastard halibut surimi; Bastard halibut;
Citations & Related Records
Times Cited By KSCI : 7  (Citation Analysis)
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