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http://dx.doi.org/10.3746/jkfn.2003.32.7.1032

Optimum Formulation of Starch and Non-muscle Protein for Alkali Surimi Gel from Jack Mackerel  

최종덕 (경상대학교 해양생물이용학부/해양산업연구소)
최영준 (경상대학교 해양생물이용학부/해양산업연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.7, 2003 , pp. 1032-1038 More about this Journal
Abstract
The two-level full factorial and mixture design were used to screen ingredient type and to investigate the effects of ingredients on properties of surimi gel from jack mackerel using measurements of breaking forces, deformation values and color. The addition of starch decreased breaking force significantly (p<0.05), but did not affect deformation. The bovine plasma protein (BPP) among non-muscle proteins increased a breaking force and deformation value. However, the dried egg white increased slightly a breaking force, and decreased greatly a deformation value. The breaking force of gel was increased, but deformation value did not change significantly (p<0.05) with adding BPP. The whiteness of gel was slightly improved with the addition of corn starch and BPP. At 78% moisture, the optimum ratios of ingredients were 89.5∼90.0% for alkali surimi, 4.6∼6.0% for corn starch and 4.3∼5.4% for BPP to obtain above 110g for a breaking force, 4.2 mm for a deformation, and 22.5 for a whiteness.
Keywords
non-muscle protein; surimi gel; jack mackerel; formulation;
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