• Title/Summary/Keyword: jelly strength

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Effect of Added Proteins on Rheology of Squid Meat Paste Products (오징어 연제품의 물성에 미치는 단백질류의 영향)

  • 배태진;김해섭;최옥수
    • The Korean Journal of Food And Nutrition
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    • v.16 no.2
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    • pp.138-145
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    • 2003
  • The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

Effects of Heating Condition and Additives on Rheology of Squid Meat Paste Products (오징어 연제품의 물성에 미치는 가열조건과 첨가제의 영향)

  • 배태진;김해섭;최옥수
    • Journal of Life Science
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    • v.13 no.4
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    • pp.481-491
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    • 2003
  • A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

The influence of Jelly strength and Hardening agent on microcapsules by complex coacervation (복합상분리법에 의한 마이크로캡슐 제조 -젤리강도 및 경화제에 따른 특성변화-)

  • 김혜림;송화순
    • Journal of the Korean Society of Clothing and Textiles
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    • v.27 no.9_10
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    • pp.1172-1177
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    • 2003
  • Microcapsules were prepared by complex coacervation between gelatin and gum arabic. The object of this work is evaluation of the effect of jelly strength, hardening agent on the particle size distribution, surface morphology and DSC. It was found that the 300bloom jelly strength caused microcapsules' size larger. When the amount of hardening agent increased, the particle mean diameter was larger. The amount of hardening agent was determined to be 10m1 for getting suitable size to finish the fabric.

Effect of Heating Condition, Additives and Solvents on Rheology of Squid Meat Paste Products (오징어 연제품의 물성 개선을 위한 탄력증강제 및 용매처리 효과)

  • 배태진;김해섭;최옥수
    • The Korean Journal of Food And Nutrition
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    • v.16 no.2
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    • pp.130-137
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    • 2003
  • The squid had not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting(pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 9$0^{\circ}C$ for 60 minutes. The additives examined were as follows; 20mM EDTA, 10mM PMSF, 5 $\mu$mol/100g TGase, 0.2% potassium bromate, 2% collagen, 2% sucrose ester of stearic acid and 1% egg shell powder. The effects of additives on jelly strength were observed as follow, in descending order; 10mM of PMSF>5 $\mu$mo1/100g of TGase>0.2% of potassium bromate>20mM of EDTA. But sucrose ester of stearic acid and 1% egg shell powder were no effect. The solvents examined were as follows; n-amyl alcohol, n-butyl alcohol, n-hexyl alcohol, ethyl alcohol, ethylene glycol, propylene glycol and glycerin glycol. It showed that high jelly strength as 787gㆍcm for 3% of n-butyl alcohol and 749gㆍcm for 3% of n-amyl alcohol. To adding 5% of n-butyl alcohol and n-amyl alcohol, gave the highest jelly strength and water holding capacity(WHC). Effect of alcohol on jelly strength appeared higher value at added 5% of n-butyl alcohol than n-amyl alcohol, and flying squid product was higher than jumbo squid product.

The effects of royal jelly protein on bone mineral density and strength in ovariectomized female rats

  • Hattori, Satoshi;Omi, Naomi
    • Korean Journal of Exercise Nutrition
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    • v.25 no.2
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    • pp.33-37
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    • 2021
  • [Purpose] Sex hormones deficiency leads to dramatically bone loss in particular postmenopausal women. Royal jelly has anti-osteoporosis effect due to maintain bone volume in that condition. We hypothesized that royal jelly protein (RJP, a latent residue after extracting royal jelly) also prevents bone deficient in ovariectomized (OVX) female rats, the animal model of postmenopausal women. [Methods] Female Sprague-Dawley rats (n = 30, 6 weeks age old) were sham operated (Sham; sham operated group, n = 7), OVX control group (OC, n = 7), OVX with low RJP intake group (ORL, n = 8), and OVX with high RJP intake group (ORH, n = 8) during 8 weeks experimental periods. In the end point of this experiment, the bone samples (lumbar spine, tibia, and femur) were surgically removed under anesthesia. These bone samples were evaluated bone mineral density (BMD) and bone strength. [Results] BMD of lumbar spine in RJP intake groups (ORL, ORH) were higher than that in OC group (p < 0.05 and p < 0.01) in RJP intake volume dependent manner. BMD of tibial proximal metaphysis and diaphysis in RJP intake groups were also higher than these in OC group (p < 0.01 and p < 0.01 / p < 0.05 and p < 0.001). In addition, breaking force of femur in RJP intake groups were significantly increase compared with that in OC group (p < 0.001 respectively). [Conclusion] These findings indicate that RJP contribute to prevent sex hormone related bone abnormality.

Preparation of Mook with Sea Mustard and Sea Tangle 1. The Optimum Condition of Sea Mustard and Sea Tangle Mooks (미역과 다시마를 주원료로 한 묵 제조1. 미역, 다시마묵의 최적 조건과 그 물성에 관하여)

  • 정용현;김건배;최선남;강영주
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.1
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    • pp.156-163
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    • 1994
  • To investigate the optimum conditions of seaweed Mooks prepared with sea mustard (Indaria pinnatifida) and sea tangel(Laminaria japonica), pH, viscosity , yield and jelly strength were studied on the sol and /or gel (Mook ) made from homogenized seaweeds. Solubilization conditions of homogenized seaweeds were heating at $65^{\circ}C$ for one hour after mixing homogenized seaweed with 1 % $K_2$HPO$_4$ by 1 ; 1 (v/v) . Gelation conditions were 24 hrs by natural permeation of Ca++ into the sol in three times (v/v) of 1 % CaCl$_2$ solution to solubilized seaweed passed through 60 mesh of sieve. There are generally no relationship between viscosity of solubilized seaweed and jelly strength of Mook produced by gelation of the sol in CaCl$_2$ solution . Jelly strength of sea mustard Mook was more than 500g/$\textrm{cm}^2$ , yield was 87.5% of the solubilized and filtrated seaweed . Jelly strength and specific gravity of sea tangle Mook were higher those of sea mustard Mook, while its yield was lower than that of sea mustard Mook.

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The Preparation of Low Methoxyl Pectin Gel and LMP Apple Jelly with Pectinesterase Isolated from Aspergillus Japonicus (Aspergillus japonicus에서 추출한 Pectinesterase를 이용한 Low Methoxyl Pectin Gel 및 LMP 사과 Jelly 제조에 관한 연구)

  • Choi, Jung-Sun;Oh, Hea-Sook;Yoon, Sun
    • Korean journal of food and cookery science
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    • v.11 no.5
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    • pp.542-547
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    • 1995
  • Pectinesterase was isolated from the culture medium of Aspergillus japonicus and partially purified by DEAE-Sephadex batchwise, Sephadex G-75 gel filtration and ion exchange chromatography. The purified enzyme solution was completely free from polygalacturonase which depolymerizes pectin molecule. The ability of the pectinesterase to demethylate high methoxyl pectin was investigated. On 20 minute of incubation methoxyl content of low methoxyl pectin decreased from 88% to 6.93%. In general gel prepared with the pectin containing lower methoxyl content showed the lower value of percent sag, and showed the hieher Bel strength. Textural characteristics of pectin gel determined by Rheometer showed that as the methoxyl content was lowered, hardness and resilience of the gel were increased and cohesiveness was decreased. Apple juice containing HMP and organic acids can be converted into low methoxyl pectin apple jelly by the action of pectinesterase and addition of calcium ion. The strength of low methoxyl pectin apple jelly increased when it stored at room temperature.

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PROCESSING OF STEAMED FISH JELLY PRODUCT FROM HAGFISH (먹장어 어묵 제조)

  • KIM Soo-Hyun
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.11 no.4
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    • pp.197-203
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    • 1978
  • In this study, the effects of some additives to the quality of fish jelly product such as salt tripolyphosphate and starch were examined. Besides, that of washing and stepwise heating procedure were also discussed. From the result of quality test by measuring jelly strength and sensory evaluation the product was quite palatable 19 common, and the addition of 3 percent of salt and 5 percent of starch resulted in the best jelly strength. It was markedly enforced when 0.3 percent of tripolyphosphate was added. The suggestible processing method of hagfish jelly product is as follows : The meat is to be bleached by washing at least 6 times with tenfold tap water by volume of meat at $5-6^{\circ}C$ and then ground throughly with addition of 3 percent of salt, 5 percent of starch and 0.3 percent of tripolyphosphate. The ground meat is finally to be heated for 1 hour at 45 to $50^{\circ}C$ and then for 30 minutes at $90^{\circ}C$.

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Monitoring of Organoleptic and Physical Properties on Preparation of Oriental Melon Jelly (참외젤리 제조에 따른 관능적 및 물리적 특성 모니터링)

  • Lee, Gee-Dong;Yoon, Sung-Ran;Lee, Myung-Hee
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.8
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    • pp.1373-1380
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    • 2004
  • To prepare oriental melon jelly having highly favorite, oranoleptic and physical properties of jelly with special to the content of glucomannan, oriental melon concentration juice and vinegar was monitored by four-dimensional response surface methodology. Mouth-feel showed maximum sensory score in 0.09% glucomannan, 3.17% oriental melon concentration juice and 1.25% oriental melon vinegar. Organoleptic taste showed maximum sensory score in 0.12% glucomannan, 3.64% oriental melon concentration juice and 0.91% oriental melon vinegar. Overall palatability showed also maximum sensory score in 0.10% glucomannan, 3.07% oriental melon concentration juice and 1.34% oriental melon vinegar. The sensory socore of overall palatability was more than 7.0 in the texture ranges of 0.20~0.31 cm/g (softness) and 8.0~12.5 gㆍcm (jelly strength).

PROCESSING OF STEAMED FISH CAKE FROM CARP MEAT (잉어 어묵(kamaboko) 제조에 관한 연구)

  • Kim Byung-Soon;LEE Eung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.5 no.3
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    • pp.97-103
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    • 1972
  • In this paper, the effects of some additives to the quality of fish cake such as salt, polyphosphate, and starch were tested. Besides, that of washing and alterative heating procedure were also discussed. From the result of quality test by measuring jelly strength and sensory evaluation the product was quite palatable to common, and the addition of salt and starch as 3 and 5 to 15 percent respectively, resulted in the best jelly strength of the product, it was markedly enforced when a small amount of polyphosphate ($0.3\%$) was added. It is suggested for a processing method of carp meat fish cake that meat is to be bleached by wasing at least 8 times repeatedly with tenfold tap water by volume of meat, and that the meat is previously chilled at 2 to $3^{\circ}C$ for so minutes and ground thoroughly with addition of 3 percent of salt, 5 to 15 percent starch, and 0.3 percent polyphosphate, and finally heat processed by two stages: at first, heated for 1 hour at $35^{\circ}C$ and alteratively heated for 30 minutes at $90^{\circ}C$ as the final.

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