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http://dx.doi.org/10.3746/jkfn.2009.38.10.1422

Effects of Setting on the Quality Characteristics of the Smoked Alaska Pollock Roe Packed with Collagen Casing  

Choi, Seung-Hwa (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University)
Park, Jong-Hyuk (Food Analysis Center, Hanseo University)
Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.38, no.10, 2009 , pp. 1422-1429 More about this Journal
Abstract
Alaska pollock roe is mainly used as a raw material for fermented seafood, especially in the East Asia. Kernels of Alaska pollock roe are not valuable as a raw material and usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, the smoked product, a imitated sausage, was manufactured for commercial production. Texture intensity (hardness and gumminess) and sensory evaluation (taste and acceptability) of the smoked Alaska pollock roe packed with collagen casing were evaluated based on mixture design and regression models. At higher concentration of carrageenan and lower concentration of starch in the formula of the smoked Alaska pollock roe, higher texture intensity and sensory scores were obtained. pH values of all treatments (control, vacuum and $N_2$ packages) increased up to 6.28, 6.23 and 6.24 on 4 months of storage, respectively, and then decreased. The numbers of VBN, TBA and viable cell counts increased during storage periods, higher in control than in vacuum and $N_2$ packages. Coliform bacteria was not detected in all treatment during storage periods.
Keywords
Alaska pollock broken roe; collagen casing; setting; storage; texture;
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