Development of Fish Cake Using Salmon Oncorhynchus keta Frame Muscle |
Cha, Jang Woo
(Research and Development Institute, Deok-Hwa Food)
Yoon, In Seong (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Park, Sun Young (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Kang, Sang In (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Lee, Jung Suck (Research Center for Industrial Development of Seafood, Gyeongsang National University) Heu, Min Soo (Research Center for Industrial Development of Seafood, Gyeongsang National University) Kim, Jin-Soo (Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) |
1 | Heu MS, Kim HJ, Yoon MS, Park DY, Park GH and Kim JS. 2008. Food component characterization of muscle from salmon frame. J Korean Soc Food Sci Nutr 37, 1452-1456. https://doi.org/10.3746/jkfn.2008.37.11.1452. DOI |
2 | Heu MS, Shin JH, Park KH, Lee, JS, Noe YN, Jeon YJ and Kim JS. 2010. Quality of surimi from unmarketable bastard hailbut as affected by the region where cultured. Korean J Fish Aquat Sci 43, 598-605. https://doi.org/10.5657/kfas.2010.43.6.598. DOI |
3 | Kim BM, Kim DS, Jeong IH and Kim YM. 2014. Quality of steam cooked surimi gel prepared using sandfish Arctoscopus japonicusmeat. Korean J Fish Aquat Sci 47, 474-481. https://doi.org/10.5657/kfas.2014.0474. DOI |
4 | Kim HJ, Yoon MS, Park KH, Shin JH, Heu MS and Kim JS. 2010. Processing optimization of gelatin from rockfish skin based on yield. Korean Fish Aquat Sci 13, 1-11. https://doi.org/10.5657/fas.2010.13.1.001. |
5 | Kim LS, Nam YW, Park SC, Choi SY, Yang HS and Choi YJ. 2008. Comparison of textural properties of crab-flavored sausage with different proportions of chicken meat. Food Sci Anim Resour 28, 395-400. https://doi.org/10.5851/kosfa.2008.28.4.395. |
6 | Kim YH, Kim YS, Hong MS and Yook HS. 2016. Quality characteristics of bagel added with tomato powder. J Korean Soc Food Sci Nutr 45, 360-365. https://doi.org/10.3746/jkfn.2016.45.3.360. DOI |
7 | Lerfall J, Bendikesn EA, Olsen JV and Osterilie M. 2016. A comparative study of organic-versus conventional Atlantic salmon. II. Fillet color, carotenoid- and fatty acid composition as affected by dry salting, cold smoking and storage. Aquaculture 451, 369-376. https://doi.org/10.1016/j.aquaculture.2015.10.004. DOI |
8 | Liaset B, Julshamn K and Espe M. 2003. Chemical composition and theoretical nutritional evaluation of the produced fractions from enzymic hydrolysis of salmon frames with ProtmaxTM. Process Biochem 38, 1747-1759. https://doi.org/10.1016/s0032-9592(02)00251-0. DOI |
9 | Liaset B, Nortvedt R, Lied E and Espe M. 2002. Studies on the nitrogen recovery in enzymic hydrolysis of Atlantic salmon (Salmo salar, L.) frames by Protamex protease. Process Biochem 37, 1263-1269. https://doi.org/10.1016/s0032-9592(02)00003-1. DOI |
10 | Park LY, Woo DI, Lee SW, Kang HM and Lee SH. 2014. Quality characteristics of yanggaeng added with different forms and concentrations of fresh paprika. J Korean Soc Food Sci Nutr 43, 729-734. https://doi.org/10.3746/jkfn.2014.43.5.729. DOI |
11 | Saeki H, Iseya Z, Sugiura S and Seki N. 1995. Gel forming characteristics of frozen surimi from chum salmon in the presence of protease inhibitors. J Food Sci 60, 917-921. https://doi.org/10.1111/j.1365-2621.1995.tb06261.x. DOI |
12 | Park JW and Morrisey MT. 2000. Manufacturing of surimi from light muscle fish. In: surimi and surimi seafood, Park JW, ed. Marcel Dekker, Inc., New York, NY, U.S.A., 23-58. |
13 | Roblet C, Akhtar MJ, Mikhylin S, Pilon G, Gill T, Marette A and Bazinet L. 2016. Enhancement of glucose uptake in muscular cell by peptide fractions separated by electrodialysis with filtration membrane from salmon frame protein hydrolysate. J Funct Foods 22, 337-346. https://doi.org/10.1016/j.jff.2016.01.003. |
14 | Rohan K, Heo SJ, Lee BJ, Kim SK, Song CB and Jeon YJ. 2006. Recovery of bioavailable calcium from Alaska pollock (Theragrachalcogramma) fish backbone by-products by pepsinolytic hydrolysis. J Korean Soc Food Sci Nutr 11, 120-126. https://doi.org/10.3746/jfn.2006.11.2.120. |
15 | Stevens JR, Newton RW, Tlusty M and Little DC. 2018. The rise of aquaculture by-products: Increasing food production, value, and sustainability through strategic utilisation. Mar Policy 90, 115-124. https://doi.org/10.1016/j.marpol.2017.12.027. DOI |
16 | Wan J, Kimura I, Satake M and Seki N. 1995. Cause of ingerior gel-forming ability of salmon surimi paste. Fish Sci 61, 711-715. https://doi.org/10.2331/fishsci.61.711. |
17 | Cho MS, Lee JS and Hong JS. 2008. Quality characteristics of Sulgiddukwith paprika. Korean J Food Cook Sci 24, 333-339. |
18 | Choi SH. 2017. Quality characteristics of fish paste containing spirulina powder. Culi Sci Hos Res 23, 174-185. https://doi.org/10.20878/cshr.2017.23.3.017. DOI |
19 | Boldyrev AA and Severin SE. 1990. The histidine-containing dipeptides, carnosine and anserine: distribution properties and significance. Adv Enzym Regul 30, 175-188. https://doi.org/10.1016/0065-2571(90)90017-v. DOI |
20 | Bouraoui MM, Fichtali J, Pinder KL, Nakai S and Bowen BD. 1997. Viscous properties of salmon surimi paste. J Food Eng 34, 441-452. https://doi.org/10.1016/s0260-8774(97)00100-3. DOI |
21 | Ferraro V, Cruz IB, Jorge RF, Malcata FX, Pintado ME and Castro PM. 2010. Valorisation of natural extracts from marine source focused on marine by-products: A review. Food Res Int 43, 2221-2233. https://doi.org/10.1016/j.foodres.2010.07.034. DOI |
22 | Groot C and Margolis L. 1991. Pacific salmon life histories. UBC press, Vancouver, Canada. |