• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.282-291
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• 1994

Optimal processing conditions and shelf-life of steamed kamaboko made from Alaska pollock surimi were investigated, including protein digestibility, computed protein efficiency ratio (C-PER), trypsin inhibitor content and protein solubility. Steamed kamaboko containing $5\%$ starch and $33\%$ water in pollock surimi showed the best protein quality in terms of C-PER and protein digestibility. Steaming could not give any significant advantage over kamaboko protein digestibility but a higher C-PER resulted from steamed kamaboko. All kamaboko products had trypsin content of 1.4 to $2.0mg\%$ which was $10\%$ of total trypsin inhibitor levels in frozen pollock meat. A two stage steaming process, the first at $40^{\circ}C$ for 20min followed by a second 10min steaming period at $95^{\circ}C$, was found to be the most effective way of the most effective heating process for kamaboko protein quality. C-PERs of marketed Korean surimi products ranged from $2.8{\sim}2.9$ for steamed kamaboko and $2.9{\sim}3.2$ for crab meat analog which were superior to ANRC casein(2.5). Measured protein digestibility of all products were ranged from 86 to $89\%$. VBN and protein solubility data suggest Korean marketed surimi products could have a shelf-life of 15 days at $4^{\circ}C$ for crab meat analog and 20 days at $4^{\circ}C$ for steamed kamaboko.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.64-69
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• 2006

This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (p<0.05). Crude protein and crude fat were higher in T3 and T4 compared with T1 and T2 (p<0.05). $L^*$ values, myofibrillar protein and water holding capacity of T2 and T4 were higher than those of T1 and T3 (p<0.05). T4 had the lowest yield among the treatments (p<0.05). T1 was higher in yield and pH, whereas breaking force and deformation were higher in T1 (p<0.05). $a^*$ was higher in order of T3>T2>T4>T1 and $b^*$ was lower in T1 compared with other treatments (p<0.05). In textural properties, the chewiness values of T2 and T3 were higher than those of T1 and T4, the hardness was higher in order of T2>T3>T4>T1 (p<0.05). Cohesiveness and gumminess of T1 showed higher values than those of other treatments (p<0.05). In sensory evaluation, the note for appearance was higher in T2 than other treatments (p<0.05), however other traits were not significantly different (p>0.05). Therefore, the alkaline processing (T4, pH 11.0) would be recommended.

• Journal of Fisheries and Marine Sciences Education
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• v.9 no.2
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• pp.149-166
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• 1997

This thesis is studied by means of operation diary of the factory ship GAECHEOG in the Sea of Okhotsk and the Sea of Bering from Jul. 1993 to Dec. 1996, We summarize these results as follows : 1. The factory ship GAECHEOG equipped trawl winch able to haul raw fish 700M/T per day and cargo winch able to unload manufactured goods 900M/T. The crews consist of 290~330 persons. 2. Factory machineries equipped surimi making plant able to process about 150M/T per day and fish meal plant able to manufacture about 70M/T per day. 3. The fishing ground from June to Nov. was the western Bering sea lying in the eastern Kamchaka peninsula and from Dec. to May, the fishing period to gather roe of a Pollack, was the Sea of Ohotsk lying in the western Kamchaka peninsula. 4. The buying catch of fish per each voyage from Dec. to May, the fishing period gathering Pollack-roe, was about 17,000~33,000M/T and from Jul. to Oct., the fishing period gathering non Pollack-roe, was about 10,000~21,000 M/T. 5. Raw fish was the most about 33,000M/T of the 2nd voyage in 1994 and was the least about 8,300M/T of the 1st voyage in 1993. Other voyages were about 13,000~18,000M/T. 6. The Pollack buying from Jul. to Nov. in the Bering sea was 5~7 fishes for one row in pan and body length about 40~50cm, and from Dec. to May in the Sea of Ohotsk was 6~8 fishes for one row in pan and body length about 37~45cm. 7. Surimi production in the 2nd voyage in 1994 was the most about 7,300 M/T, in the 1st voyage in 1993 was the least 1,900M/T and in other voyages was about 2,500~3,800M/T. The extraction rate of surimi goods for raw fish was about 17.4~26.5%. 8. Fish meal production in the 2nd voyage in 1994 was the most about 2,300 M/T, in the 1st voyage in 1993 was the least about 780M/T and in other voyages was about 1,100~1,700M/T. The extraction rate of fish meal goods for raw fish was about 7.3~10.7%. 9. Pollack-roe production was very much from Jan. to Apr. and was about 380~700M/T per each voyage. The extraction rate of Pollack-roe for raw fish was about 1.2~4.9%.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.435-442
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• 2006

Effects of surimi-like material (SLM) from pig heart on the quality of frankfurter sausage were investigated. The sausages were made by substituted addition of SLM at 5 and 10% levels in raw meats. Contents of moisture and fat in batter were not changed by addition of SLM, respectively, whereas protein content was significantly (P<0.05) decreased with SLM level increased. Although pH of frankfurter sausage was significantly (P<0.05) increased with SLM addition, percentage of cook yield was significantly (P<0.05) decreased. As increasing of addition levels of SLM, hardness and chewiness were decreased, but springiness was significantly (P<0.05) increased. Also, panel rated sausages of 10% SLM as having a higher tenderness and acceptability compared with control. These results suggested that a tender frankfurter sausage without any defects of flavor might be made with substitution of SLM from pig heart.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.580-586
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• 2019

Fried-fish snacks containing surimi are a popular seafood product in Asia. To prepare fried-fish snacks, various ingredients are added to surimi. Among them, starch is important for producing snacks of desirable texture and taste. We investigated the physicochemical properties of fried-fish snacks containing arrowroot, potato, sweet potato, corn, and tapioca starches. The fried-fish snack with arrowroot starch showed the highest drying rate; after drying for 3 hours, the water content was unchanged. None of the starches affected the total volatile basic nitrogen values of the fried-fish snacks, which were approximately 1.5 mg/100 g, indicating freshness. The fried-fish snacks with corn and arrowroot starches had the highest brightness (L) values and the fried-fish snack with tapioca starch, the lowest L value. The hardness value of the fried-fish snack with tapioca starch was significantly higher than that of the other fried-fish snacks. In the sensory evaluation, the fried-fish snacks with arrowroot starch showed the best overall acceptance.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.20-27
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• 2006

Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.274-281
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• 1996

To prepare edible skin gelatin of conger eel such as material fur quality improvement of surimi gel, the defatted skin was limed with 1% calcium hydroxide at $5^{\circ}C$ for 2 days, washed thoroughly with tap water, extracted with 8 volumes of distilled water to dehydrated skin for 2 hours at $50^{\circ}C$. The gelatin extract was centrifuged, filtered and then passed through anion(Amberlite 200C) and cation (Amberlite IR 900) resins. The purified gelatin solution was evaporated and dried by hot-air blast$(40^{\circ}C)$. The gelatin prepared by above condition had the highest quality as revealed by physical property values i.e. 240.5 g in gel strength, $28.0^{\circ}C$ in melting point and $28.0^{\circ}C$ in gelling point. Funtional property values were 56.8% in solubility, 1.8 ml/g in oil binding capacity, 55.0% in emulsifying capacity and 48.5% in emulsifying stability. jelly strength and senso교 evaluation of surimi gel from fish with red muscle were not improved by addition of emulsifying curd from conger eel skin gelatin as emulsifier. Therefore, the conger eel skin gelatin requires a suitable modification of functional group and improvement of processing operation to utilize as a material for quality Improvement of surimi gel.

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.161-162
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• 2006

• Proceedings of the Korea Society of Poultry Science Conference
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• 2006.11a
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• pp.69-72
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• 2006

To investigate the manufacturing methods of surimi-like materials (SLM) from breast muscle of spent hen, the muscles were diced, chopped and washed with distilled water or sodium chloride solution at 0.1, 0.5 and 1% level and then washed with distilled water to extract myofibrillar protein. When used only distilled water to extract myofibrillar protein, washing was repeated 3 times followed by homogenization and centrifugation of breast muscle after each washing (CM; conventional method). Whereas, to extract myofibrillar protein using sodium chloride solution had sufficient to do 2 times washing by distilled water after 1 time washing by sodium chloride followed by homogenization and centrifugation of breast muscle after each washing (NM; new method). The both batter and cooked SLM gel from NM had significantly (p<0.05) lower redness compared with CM. Again, SDS-PAGE with sarcoplasmic protein fractions showed that the bands of phosphorylase had increased staining intensity in NM compared with CM. These results indicated that the brightness was related to sarcoplasmic protein fractions. SDS-PAGE with myofibrillar protein showed that the bands of myosin had increased staining intensity in NM compared with CM. Data implied that myofibrillar protein extraction with sodium chloride solution had the better adaptability for the breast muscle of spent hen then the commonly used distilled water method.

• Applied Biological Chemistry
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• v.51 no.4
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• pp.329-333
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• 2008

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.