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http://dx.doi.org/10.5657/KFAS.2021.0218

Effect of Calcium Type on Coagulation of Surimi Mixture with Alginic Acid  

Kim, Su-Ryong (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Han, Hyeon-Su (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Park, Ye-Lin (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Kang, Yoo-Seok (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Park, Jeong-Cheol (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Seo, Hun-Seo (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Choi, Ye-Hui (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Kim, Su-Hyeong (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Jeong, So-Mi (Institute of Fisheries Sciences, Pukyong National University)
Kang, Woo-Sin (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Kim, Han-Ho (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Ryu, Si-Hyeong (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Lee, Ji-Eun (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Xu, Xiaotong (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Lee, Ga-Hye (Institute of Fisheries Sciences, Pukyong National University)
Ahn, Dong-Hyun (Department of Food Science and Technology and Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.2, 2021 , pp. 218-223 More about this Journal
Abstract
In this study, the possibility of use as a cartridge for 3D printing was confirmed by adding calcium to the alginic acid-added surimi mixture. The Alaska pollack Gadus chalcogrammus surimi added with alginic acid was immersed in a calcium solution (1 M calcium carbonate, 1 M calcium chloride, 1 M calcium sulfate, and 0.1 M calcium lactate) to evaluate the physical properties, color differences, and sensory properties of Alaska pollack surimi according to calcium types. As the results, in the case of surimi paste to which 1 M calcium carbonate was added, physical properties were weaker than that of 1 M calcium chloride, but gelation was appropriate and sensory properties was excellent. Addition of 1 M calcium chloride has the best physical properties, but it has a problem of bitter taste. With the addition of 1 M calcium sulfate, it has low solubility and poor physical properties as well as poor elasticity and bad taste. Addition of 0.1 M calcium lactate has weak physical properties but good sensory properties. From these results, 1 M calcium chloride has the best physical properties, but there is a decisive problem in sensory properties, so 1 M calcium carbonate is most suitable for commercial use.
Keywords
Surimi; 3D printer; Calcium; Alginic acid; Alaska pollack;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
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