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http://dx.doi.org/10.3746/jkfn.2003.32.4.567

Effect of Sarcoplasmic Protein and NaCl on Heating Gel from Fish Muscle Surimi Prepared by Acid and Alkaline Processing  

박주동 (경상대학교 해양생물이용학부/해양산업연구소)
윤수성 (경상대학교 해양생물이용학부/해양산업연구소)
정춘희 (경상대학교 해양생물이용학부/해양산업연구소)
조민성 (부경대학교 식품공학과)
최영준 (경상대학교 해양생물이용학부/해양산업연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.4, 2003 , pp. 567-573 More about this Journal
Abstract
Surimi yields from acid and alkaline processing of 5 fishes were compared to those from conventional processing Effect of sarcoplasmic protein and NaCl on heating gel from acid and alkaline surimi were also investigated by punch test and color. Yield of alkaline surimi was higher than that of conventional surimi. However, the breaking force, deformation and whiteness of heating gel from alkaline surimi were lower than those of heating gel from conventional surimi. The sarcoplasmic protein increased a breaking force and a deformation of gel. A breaking force was decreased, but deformation not significantly with NaCl concentration. Myosin heavy chain (MHC) and actin were greatly degraded in acid processing. Alkaline process for surimi is a valuable way of increasing the utilization of frozen and pelagic fishes, and making kamaboko-type products.
Keywords
surimi processing; gel texture; sarcoplasmic protein; NaCl;
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Times Cited By KSCI : 1  (Citation Analysis)
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