Effects of pH Adjustment on Characteristics of Surimi Using Pork Leg and Chicken Breast. |
Jin, Sang-Keun
(Department of Animal Resources Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) Yang, Han-Sul (Division of Applied Life Science, Gyeongsang National University) Park, Gu-Boo (Division of Applied Life Science, Gyeongsang National University) Choi, Yeung-Joon (Bioscience and Institute of Marine Industry, Gyeongsang National University) Shin, Taek-Soon (Department of Animal Life & Resource Science, Busan National University) Kim, Byeong-Gyun (Hansung Foods Co., Ltd.) |
1 | SAS. 1999. SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA |
2 | Undeland, I., S. D. Kelleher and H. O. Hultin. 2002. Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process. J. Agric. Food Chem. 50, 7371-7379 DOI ScienceOn |
3 | Venugopal, V., A. Kakatkar, D. R. Bongirwar, M. Karthikeyan, S. Mathew and B. A. Shamasunder 2002. Gelation of shark meat under mild scidic conditions: Physicochemical and rheological characterization of the gel. J. Food Sci. 67, 2681-2686 DOI ScienceOn |
4 | Woessner, J. F. 1961. The determination of hydroxyproline in tissue and protein samples containing small proportions of this amino acid. 119 Arch. Biochem. Biophys. 93, 440-447 DOI ScienceOn |
5 | Lee, S. K. and J. H. Han. 1999. Effects of washing temperature and pH on the quality of surimi from mechanically deboned chicken meat. Kor. J. Food Sci. 19, 268-277 |
6 | Lee, S. K., J. H. Han, C. G. Kang, M. Lee and B. C. Kim. 1999. Washing solution and cycle affected quality properties of surimi from mechanically de boned chicken meat. Kor. J. Ani.l Sci. 41, 687-696 |
7 | Oehiai, Y., L. Ochiai, K. Hashimoto and S. Watabe. 2001. Quantitative estimation of dark muscle content in the mackerel meat paste and its productions using antisera against myosin light chains. J. Food Sci. 66, 1301-1305 DOI ScienceOn |
8 | Luo, Y., R. Kuwahara, M. Kaneniwa, Y. Murata and M. Yokoyama. 2004. Effect of soy protein isolate on gel properties of Alaska Pollack and common carp surimi at different setting conditions. J. Sci. Food Agri. 84, 663-671 DOI ScienceOn |
9 | NFI. 1991. A manual of standard methods for measuring and specifying the properties of surimi. Lanier, T. C., Hart, K., Martin, R. E. (Eds.). University of North Carolina Sea Grant College Program, Raleigh, NC, USA |
10 | Nowsad, A. A. K. M., S. Kanohand and E. Niwa 2000. Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi. Meat Sci. 54, 169-175 DOI ScienceOn |
11 | Okada, M. 1964. Effect of washing on the jelly forming ability of fish meat. Nippon Suisan Gakkaishi. 30, 255- 261 DOI |
12 | Park, W. J. 1994. Functional protein additives in surimi gel. J. Food Sci. 59, 525-527 DOI ScienceOn |
13 | Park, J. W. and M. T. Morrissey. 2000. Manufacturing of surimi from light muscle fish. pp. 23-58, In Park, J. W. (ed.), Surimi and surimi seafood, Marcel Dekker, New York |
14 | Park, J. D., J. S. Kim, Y. J. Cho, J. D. Choi and Y. J. Choi. 2003b. Optimum formulation of starch and non-muscle protein for alkali surimi gel from frozen white croaker. J. Korean Soc. Food Sci. Nutr. 32, 1026-1031 DOI ScienceOn |
15 | Ha, J. U. and D. K. Woo. 1997. Water holding capacity, cooking loss and gel characteristics of pork heart surimi prepared by washing under antioxidative condition. Kor. J. Food Sci. Ani. Resour. 17, 226-231 |
16 | Jung, C. H., J. S. Kim, S. K. Jin, I. S. Kim, K. J. Jung and Y. J. Choi. 2004. Gelation properties and industrial application of functional protein from fish muscle-2. Properties of functional protein gel from fish, chicken breast and pork leg and optimum formulation. J. Kor. Soc. Food Sci. Nutr. 33, 1676-1684 과학기술학회마을 DOI ScienceOn |
17 | Jin, S. K., I. S. Kim, D. H. Kim, K. J. Jeong and Y. J. Choi. 2006. Comparision of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline adjustment with different raw materials. Kor. J. Food Sci. Ani. Resour. 26, 431-440 과학기술학회마을 |
18 | Jin, S. K., . S. Kim, S. J. Kim, K. J. Jeong, Y. J. Choi and S. J. Hur. 2007. Effect of muscle type and washing times on physico-chemical characteristics and quality of surimi. J. Food engineer. 81, 618-623 DOI ScienceOn |
19 | Joo, S. T., R. G. Kauffman, B. C. Kim and G. B. Park. 1999. TI1e relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52, 291-297 DOI ScienceOn |
20 | Knight, M. K. 1992. Red meat and poultly surimi. The Chemistry of Muscle Based Food, pp. 222, In Johnston, D. E., M. K. Knight and D. A. Ledward (eds.), The Royal Society of Chemistry, U. K |
21 | Kristinsson, H. G. and H. O. Hultin. 2003. Role of pH and ionic strength on water relationships in washed minced chicken breast muscle gels. J. Food Sci. 68, 917-922 DOI ScienceOn |
22 | Lee, C. M. 1984. Surimi process technology. Food Technol. 38, 69-80 |
23 | Choi, Y. J. and Y. J. Choi. 1999. Optimization of ingredients formulation in low grades surimi for improvement of gel strength. J. Kor. Fish Sco. 32, 556-562 |
24 | Antonomanolaki, R. E., K. P. Vareltzis, S. A. Georgakis and E. Kaldrymidou. 1999. Thermal gelation properties of surimi-like material made from sheep meat. Meat Sci. 35, 429-435 |
25 | AOAC. 1990. Official method of analysis, 15th edition. Association of Official Analytical Chemist., Washington, DC |
26 | Chen, H. H. 2002. Decoloration and gel-forming ability of horse mackerel mince by air-flotation washing. J. Food Sci. 67, 2970-2975 DOI ScienceOn |
27 | Clark, J. M., Jr., and R. L. Switzer. 1977. Experimental biochemistry. Sanfrancisco: W. H. Freeman & Company |
28 | Smyth, A. B. and E. O'neill. 1997. Heat induced gelation properties of surimi from mechanically separated chicken. J. Food Sci. 62, 350-355 |
29 | Park, J. D., C. H. Jung, J. S. Kim, D. M. Cho, M. S. Cho and Y. J. Choi. 2003a. Surimi processing using acid alkali solubilization of fish muscle protein. J. Korean Soc. Food Sci. Nutr. 32, 400-405 DOI ScienceOn |