• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.4
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• pp.335-343
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• 1994

To determine the optimal level of cryoprotectant on the denaturation of pollock surimi produced in Korea, the relative cryoprotective effects of crystalline sorbitol alone and in combination with sucrose were assessed. Freeze induced protein denaturation was also studied as affected by polyphosphates and maltodextrin during frozen storage at $-25^{\circ}C$ for 16 weeks. Variables evaluated included salt extractable protein, drip loss and in vitro protein quality. The best cryoprotective effect was achieved from sucrose/sorbitol 1:1(w/w) mixture at $8\%$ with $0.2\%$ sodiumpyrophosphate and sodiumtriphosphate(1:1, w/w) in surimi by measurement of salt extractable protein and drip loss. Those cryoprotectants had little effect on surimi protein quality during frozen storage as measured by trypsin inhibitor(TI), protein digestibility and computed protein efficiency ratio(C-PER). Protein digestibility of surimi was not changed significantly by polyphosphate and maltodextrin at various levels(p<0.05), with the exception of 4 or $6\%$ sorbitol and $10\%$ sucrose alone which resulted in a higher digestibility. $8\%$ sorbitol/sucrose (5:3, w/w) treatment without polyphosphates showed the highest cryoprotective effectiveness from digestibility assay.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.265-270
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• 2005

This study was carried out to investigate the effects of washing times on quality characteristics of chicken breast surimi. The surimi was prepare after 2 (C), 4 (T1) and 6 (T2) times washed with a ratio 6 : 1 distilled water-chicken breast meat. The moisture and crude protein content of T1 and T2 were higher than that of C. The myofibrillay protein and yield of C was higher (p<0.05) than those of T1 and T2. The pH of C was higher (p<0.05) compare to other treatments. The WHC was no significant differences between the all treatments. The shear force of all treatments were tended to higher as washing times increased. The breaking force and deformation value of T2 were lower than other treatments. The $L^{*}$ values in C and $b^{\ast}$ values in T1 were significantly (p<0.05) lower among the treatments group. The hardness and gumminess of T1 was higher (p<0.05) compared to T2. The springiness of treatments increased as washing times increased. The sensory score of surimi made from chicken breast meat was not affected by the washing times.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.251-257
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• 2013

To evaluate the effects of surimi substitution to spent laying hen crushed breast meat on the quality of the Cremi during storage, this study was conducted. Spent laying hen breast meat was crushed using a silent cutter, which is normally adapted to the sausage process. The Cremis were manufactured by the addition of 5 or 10% CSBM and separated to three different groups including control and 5 (05CM) and 10% crushed meat (10CM) treatments. All cremis were packaged and stored at $10{\pm}1^{\circ}C$ for 3 weeks, and the analysis for the determination of physicochemical and sensory properties of cremi was conducted on week 0 and 3 of storage only. Moisture content was significantly differed depending on storage days and both 05CM and 10CM had high moisture content as compared to that of control (p<0.05). In addition, TBARS was lowered when surimi was substituted up to 10% CM as compared to cremis manufactured by the addition of 5% CM. The cremis sampled from 05CM and 10CM treatments had low in CIE $a^*$, in contrast showed high in CIE $b^*$ than control (p<0.05). The substitution of surimi to CM did not influence on sensory characteristics even though shear force and gel characteristics were affected (p<0.05). In conclusion, the results indicate that although significantly lowered shear force and gel characteristics were determined in 05CM cremis (p<0.05), trained sensory panels did not recognize the differences of 5 or 10% CM addition. Therefore, it seems that the substitution of surimi up to 10% CM may be secured and economically considerable.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.395-400
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• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.05a
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• pp.123-124
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• 2002

• Proceedings of the EASDL Conference
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• 2004.05a
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• pp.93-105
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• 2004

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1998.06a
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• pp.173.2-174
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• 1998

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1998.06a
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• pp.163.2-164
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• 1998

• Journal of Animal Science and Technology
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• v.50 no.1
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• pp.99-110
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• 2008

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the storage properties of chicken breast surimi. Surimi as a control was prepared with Alaska pollack by two times of washing treatment and addition of cryoprotectants(4% sugar, 5% sorbitol and 0.3% polyphosphate). Three types of surimi were manufactured by different cryoprotectant conditions(T1: 5% sorbitol+0.3% polyphosphate, T2: 4% sugar+5% sorbitol+0.3% polyphosphate, T3: 2% salt+4% sugar+5% sorbitol+0.3% polyphosphate) and frozen after adjusting the surimi to pH 11.0. The amino acid and saturated fatty acid composition were significantly higher in the control. EAA(essential amino acid), FAA(amino acid in relation to flavor), SAAA(amino acid in relation to saccarinity) and FRAA (fragrant amino acid) were significantly higher in the control. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) were increased with storage times. TBARS and VBN values were significantly higher in the control and T3 than the other treatments. The VBN was significantly higher in control and T3 than other surimi samples. Chicken breast surimi adjusted to pH 11.0 had higher in microorganisms than the control, and T1 sample had the highest total plate count. Sensory evaluations were significantly higher in the control and T3 than the other samples. Especially, the overall acceptability of T3 was similar to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1077-1081
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• 2005

The objective of this study was to investigate the components and nutritional quality of red-tanner crab (Chionoecetes japonicus) paste in order to explore possibility for food processing source such as surimi gel containing crab paste. Yield of crab paste was $30\%$ from whole body after crushing and dehydrating. Crude protein contents $(9.5\%)$ of crab paste was lower than that $(13.1\%)$ of crab muscle, but fat $(0.5\%)$ and ash contents $(8.0\%)$ of paste were higher than $0.2\%\;and\;1.3\%$ of crab muscle, respectively. Volatile basic nitrogen (VBN) content of the crab paste was lower than those of the edible parts. Total amino acid content (9,497mg/l00g) of paste was lower than that (12,980mg/100g) of muscle. Aspartic acid, glutamic acid, lysine and leucine were the predominant amino acids in the protein fraction. The calcium content (6,539mg/l00g) was higher than those of phosphorus (579mg/100g), and potassium (793mg/100g) while manganese and iron were present in trace amounts. Major fatty acids of total lipid were 16:0, 18:1n-9, 20:5n-3 and 22:6n-3, and no difference of composition between paste and muscle. Sensory evaluation showed that scores of color and flavor of $15\%$ substituted surimi gel increased significantly when compared to surimi gel without crab paste (p<0.05). From the above results, the addition of crab paste enhanced nutrition and functionality of surimi gel.