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http://dx.doi.org/10.3746/jkfn.2006.35.1.096

Effect of Setting on the Texture Intensity of Smoked Alaska Pollock Roe Sausage with Cellulose Casing and Its Quality Characteristics during Storage  

Park, Jong-Hyuk (Jeonbuk Bioindustry Development Institute)
Kim, Young-Myung (Korea Food Research Institute)
Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Kangnung National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.35, no.1, 2006 , pp. 96-103 More about this Journal
Abstract
Alaska pollock roe is mainly used as the production salted instead of salt-seasoned seafood (Myungranjeot). Alaska pollock roes with broken egg membrane are usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, imitated fish sausage was manufactured for commercial production. Hardness, cohesiveness, elasticity, brittleness, and gumminess of Alaka pollock roe sausage were evaluated based on mixture design and regression models. The higher amounts of carrageenan and tile lower amounts of starch caused the higher the texture intensity of Alaska pollock roe sausage. The pHs of control, vacuum and $N_2$ packages, increased up to 6.28, 6.23 and 6.24, respectively, during 4 months storage and then decreased. The values of volatile basic nitrogen (VBN), thiobarbituric acid (TBA), and total viable cell counts increased during storage periods, while the parameters were higher in control than in vacuum and Na packages. Coliform bacteria was not detected in all treatments during storage periods.
Keywords
broken roe of Alaska pollock; sausage; setting; texture;
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