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http://dx.doi.org/10.5657/KFAS.2014.0347

Effects of Additives on the Physical Properties of Antarctic Krill Euphausia superba Surimi  

Chae, Yeon-Joo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Choi, Eun-Hye (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Lee, Yang-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Chun, Byung-Soo (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Kim, Seon-Bong (Department of Food Science and Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.47, no.4, 2014 , pp. 347-355 More about this Journal
Abstract
This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.
Keywords
Antarctic krill; Euphausia superba; Surimi; Texture; Additives;
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Times Cited By KSCI : 5  (Citation Analysis)
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