• 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.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1350-1356
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• 1998

An attempt was made to investigate the effects of additives (3%) such as egg white, soybean protein, corn starch and Read Amity-N (green bean starch 85%+psyllium husk 10%) on the thermal properties and gel structures of mackerel surimi and to examine the quality of surimi by using differential scanning calorimetry (DSC), rheometry and scanning electron microscopy (SEM). The thermal transition temperatures of mackerel surimi protein were 40, 52, 67 and $79^{\circ}C$ after those temperatures were changed to 37, 46, 57 and $76^{\circ}C$ after adding salt (3% NaCl). Addition of Read Amity-N and corn starch to surimi showed new peak at the temperature of $90^{\circ}C\;and\;92^{\circ}C$, respectively. The enhancing effects of gel strengths of mackerel surimi cooked gels prepared from adding four kinds of additives, respectively, were egg white > soybean protein > Read Amity-N > corn starch in order. Scanning electron microscopy showed a difference in fine structures between the cooked gels which were prepared with and without additives. Dispersion profiles of protein were more thick in cooked gel prepared with additive than in cooked gel prepared without additive.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1120-1127
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• 1998

An attempt was made in this study to investigate the optimum condition of washing for preparation of mackerel surimi by alkaline washing of 1, 3, 5, and 7 times under atmospheric (760), 660, and 560 mmHg pressure. The qualities of surimis were examined by analyzing the factors such as water content, crude lipid, pH, volatile basic nitrogen (VBN), expressible drip, protein extractability, $Mg^{2+}-$, $Ca^{2+}-$ and EDTA-ATPase activity, transglutaminase (TGase) activity, gel strength and color. The contents of moisture, crude lipid, pH and VBN in surimis prepared by alkaline washing under atmospheric, and reduced pressure went up to $72.0{\sim}72.9%$, $4.8{\sim}5.7%$, $6.9{\sim}7.0$ and $6.7{\sim}7.0\;mg/100\;g$, respectively. Protein extractability, ATPase activity and TGase activity were highest in surimis prepared by alkaline washing under 560 mmHg. Gel strengths of surimi setting gel and cooked gel from five times washing under 560 mmHg were 420 g cm (atmospheric, 330 g cm) and 485 g cm (atmospheric, 412 g cm), respectively. For the preparation of mackerel surimi, optimum washing condition was five times washing under 560 mmHg.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1032-1038
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• 2003

The two-level full factorial and mixture design were used to screen ingredient type and to investigate the effects of ingredients on properties of surimi gel from jack mackerel using measurements of breaking forces, deformation values and color. The addition of starch decreased breaking force significantly (p<0.05), but did not affect deformation. The bovine plasma protein (BPP) among non-muscle proteins increased a breaking force and deformation value. However, the dried egg white increased slightly a breaking force, and decreased greatly a deformation value. The breaking force of gel was increased, but deformation value did not change significantly (p<0.05) with adding BPP. The whiteness of gel was slightly improved with the addition of corn starch and BPP. At 78% moisture, the optimum ratios of ingredients were 89.5∼90.0% for alkali surimi, 4.6∼6.0% for corn starch and 4.3∼5.4% for BPP to obtain above 110g for a breaking force, 4.2 mm for a deformation, and 22.5 for a whiteness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.739-745
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• 2013

This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.10a
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• pp.79-80
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• 2000

Conventional surimi processing from white flesh fish, such as Pacific whiting and Alaska Pollee utilizes only <25％ of the body (Toyoda and others 1992; Park and others 1997). Conventional surimi is refined myofibrillar proteins processed by removing unnecessary foreign materials such as fat, pigment skin, and water soluble sarcoplasmic proteins. The acid-aided process demonstrated excellent gel forming ability for cod and mackerel with extremely higher yield (Hultin and Kelleher 1999). (omitted)

• Applied Biological Chemistry
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• v.39 no.5
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.400-405
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• 2003

The surimi processing from jack mackerel and white croaker muscle using acidic and alkaline solubilization was evaluated. The optimum pH for solubilizing protein in acidic and alkaline range was around 2.5 and 10.5, respectively. The optimum pH value for recovery of protein was around 5. The protein solubility was decreased with increase of salt. The homogenized speed and time for maximum solubility were below 9,500 rpm and 30s, respectively The optimum ratio of water to minced muscle was 6 by evaluating breaking force, deformation and whiteness of cooked gel. The protein yield of alkaline processing is higher than that of conventional processing. In addition, the waste water of conventional processing had high solid, nitrogen content and chemical oxygen demand compare to those of acidic and alkaline processing.