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http://dx.doi.org/10.3746/jkfn.2003.32.7.1026

Optimum Formulation of Starch and Non-muscle Protein for Alkali Surimi Gel from Frozen White Croaker  

박주동 (경상대학교 해양생물이용학부/해양연구소)
김진수 (경상대학교 해양생물이용학부/해양연구소)
조영제 (부경대학교 식품공학과)
최종덕 (경상대학교 해양생물이용학부/해양연구소)
최영준 (경상대학교 해양생물이용학부/해양연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.7, 2003 , pp. 1026-1031 More about this Journal
Abstract
The two-level full factorial and mixture design were used to screen ingredient type and to investigate effects of ingredients on properties of alkali surimi gel from frozen white croakers using measurements of a breaking force, deformation and color. The addition of starch decreased a breaking force and deformation of gel regardless of starch type. The breaking force was decreased, but a deformation was not significantly changed (p<0.05) with increasing starch level. The potato starch was more resonable than com and wheat starch for a breaking force and deformation. The bovine plasma protein (BPP) greatly improved a breaking force and deformation. The breaking force and deformation of gel were increased with concentration of BPP. The whiteness of gel was slightly improved with adding starch and non-muscle for all treatments. At 78% moisture, the optimum ratios of ingredients were 89.4∼90.0% for surimi, 5.9∼6.3% for potato starch and 5.0∼5.4% for BPP to obtain above 100g for a breaking force, 4.6 mm for a deformation, and 25.5 for a whiteness.
Keywords
alkali surimi gel; white croaker; non-muscle protein; formulation;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
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