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http://dx.doi.org/10.3746/jkfn.2004.33.10.1676

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  

Jung, Chun-Hee (경상대학교 해양생물이용학부/해양산업연구소)
Kim, Jin-Soo (경상대학교 해양생물이용학부/해양산업연구소)
Jin, Sang-Keun (국립진주산업대학교 동물소재공학과)
Kim, Il-Suk (국립진주산업 대학교 동물소재공학과)
Jung, Kyoo-Jin (남도대학 식품공학과)
Choi, Young-Joon (경상대학교 해양생물이용학부/해양산업연구소)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.10, 2004 , pp. 1676-1684 More about this Journal
Abstract
Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.
Keywords
muscle protein; alkaline processing; formulation;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
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