• Food Science and Biotechnology
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• v.16 no.5
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• pp.817-821
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• 2007

The effect of acetylated rice (AR) starch at different concentrations (0, 4, 6, and 8%) on rheological properties of surimi sols and gels was studied. Dynamic frequency sweeps of surimi-AR starch sols at $10^{\circ}C$ showed that the magnitudes of storage moduli (G') decreased with an increase in starch concentration while those of tan ${\delta}$ increased, indicating that the effect of AR starch on the viscoelastic properties of surimi sols depended on starch concentration. In general, the G' thermograms of surimi sols showed the similar sol-gel transition pattern and they were also influenced by the addition of AR starch. The presence of AR starch in the surimi gel system reduced the gel strength and expressible moisture content (EMC). Surimi-AR starch gels showed better freeze-thaw stability compared to the control (0% starch concentration). The effect of AR starch on the rheological properties of surimi sols and gels appeared to be related to the swelling ability of starch granules in the presence of limited water available for starch.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.4
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• pp.584-590
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• 2009

The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times with water, as well as by pH adjustments of 3.0 or 11.0. The control surimi was made by two times washing from Alaska pollock. The content of crude protein was higher in the surimi manufactured from pork leg with pH adjustments. The highest gel strength was found in the control, and the control had greater lightness and whiteness value. The control had higher texture attributes than the other samples, whereas the surimi from pork leg made by a pH 11.0 adjustment had higher texture attributes than the pH 3.0 adjustment. The sensory color was higher in the control compared to other surimi samples, whereas aroma was lower in the control. However, there were no significant differences in overall acceptability among the surimi samples.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1152-1157
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• 1998

In this study, an attempt was made to obtain the optimum setting condition of frozen mackerel surimi prepared from alkaline washing under atmospheric, 660 and 560 mmHg pressure. Mackerel surimi were incubated at 15, 25, 35 and $45^{\circ}C$ for 2, 4, 6, 8 and 10 hr, respectively, followed by heating at $90^{\circ}C$ for 25 min to be cooked gel. The qualities of surimi gels were examined by analyzing the transglutaminase (TGase) activity, gel strength and scanning electron microscopy (SEM). For the preparation of mackerel surimi gel, optimum condition of setting was incubation at $35^{\circ}C$ for 6 hr.

• Preventive Nutrition and Food Science
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• v.3 no.3
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• pp.292-294
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• 1998

Surimi sol and gel were prepared by mixing egg albumin, starch, oil and carrageenan, which are used as representative ingredients in the surimi composite, at different ratio. Structural properties in surimi composite were investigated by examining the phase changes and dispersion pattern (average particle size, size range and the averge number of particle) of the particulate ingredients in sol and gel with an image analyzer. A staining technique of the specimen containing egg albumin in surimi gel was developed by adjusting pH of a toluidine staining solution. Image analysis revealed that size and density of ingredient particles were function of the level and dispersion of ingredients except of starch-incorporated surimi gel which showed maximum particle size at 6%.

• Korean Journal of Poultry Science
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• v.26 no.2
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.2
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• pp.80-87
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• 2003

Recovery conditions and characteristics of a high molecular soluble protein from surimi processing wastewater in marine manufacture using calcium powder of cuttle bone treated with acetic acid (ATC) were examined. Judging from results of total-N, pH, COD, turbidity and yields, optimal treatment concentration of ATC for recovery of high molecular soluble proteins from wastewater was $1.0\%.$ The protein recovered from seafood waste (PRW) was macromolecule weight. The COD value in the wastewater treated with ATC was very high. The PRW had a $78.4\%$ in moisture, $1.0\%$ in crude lipid and $5.7\%$ in crude ash. The proximate composition, except the crude ash, of the PRW was similar to that of commercial surimi. The PRW showed white index and similar in the content and in the composition of total amino acid to those of commercial surimi. From the results of sensory evaluation on white index and texture, the heat-induced surimi gel prepared with $5\%$ subsititution of the PRW for bulking agent of commercial surimi was not significantly different compared to that prepared with the original commercial surimi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.5
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• pp.655-661
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• 2022

Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0-3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi had higher chromaticity and color difference compared to the surimi without added carrageenan. However, the surimi with 3% iota carrageenan showed enhanced yellowness, resulting in a modified color difference. Surimi containing iota carrageenan showed the same trend in color difference in heated surimi after storage for 7 days, particularly when carrageenan content was 2% or greater. The hardness, gumminess, and chewiness of the heated Iota carrageenan-containing surimi also increased after 7 days of storage. Compared to surimi without added carrageenan, the heated Iota carrageenan-containing surimi had higher hardness, gumminess, chewiness, and lower adhesiveness after storage. The overall preference for surimi decreased, while the hardness increased, when carrageenan was added. Therefore, the addition of the iota carrageenan to stored surimi can significantly enhance its hardness.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.347-355
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• 2014

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.