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Quality Characteristics of Surimi-Based Product with Sea Tangle Single Cell Detritus (SCD)  

Bang, Sang-Jin (Korea Food Research Institute)
Shin, Il-Shik (Faculty of Marine Bioscience & Technology, Kangnung National University)
Chung, Dong-Hwa (Faculty of Marine Bioscience & Technology, Kangnung National University)
Kim, Sang-Moo (Faculty of Marine Bioscience & Technology, Kangnung National University)
Publication Information
Korean Journal of Food Science and Technology / v.38, no.3, 2006 , pp. 337-341 More about this Journal
Abstract
The quality characteristics of a surimi-based product with sea tangle single cell detritus (SCD) were studied in order to utilize SCD from sea tangle as a food additive. Mixture design and regression models were applied to optimize the processing conditions and to investigate the interaction between surimi and the other ingredients. Surimi and SCD decreased hardness and cohesiveness of surimi gels, and then increased them. Water increased hardness and then decreased it, whereas cohesiveness was reversed. Surimi and water increased gumminess and brittleness of surimi gels, but SCD decreased them. SCD increased water retention ability (WRA) and whiteness of surimi gels, whereas water decreased it. Hardness and cohesiveness fitted nonlinear models by ANOVA, but gumminess, brittleness, WRA and whiteness fitted linear models. The response constraint coefficient showed that surimi influenced hardness and whitenessmore than water and SCD, whereas water influenced WRA more than surimi and SCD. Moreover, SCD influenced cohesiveness, gumminess and brittleness more than surimi and water. Hardness and cohesiveness fitted nonlinear models with interaction terms for surimi-SCD and surimi-water, respectively. Optimum mixed ratio values of surimi, water, and SCD were 36.80, 57.07 and 4.14%, respectively, by mixture model.
Keywords
mixture model; surimi-based product; single cell detritus; sea tangle; texture;
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Times Cited By KSCI : 2  (Citation Analysis)
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