• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.337-341
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• 2006

The quality characteristics of a surimi-based product with sea tangle single cell detritus (SCD) were studied in order to utilize SCD from sea tangle as a food additive. Mixture design and regression models were applied to optimize the processing conditions and to investigate the interaction between surimi and the other ingredients. Surimi and SCD decreased hardness and cohesiveness of surimi gels, and then increased them. Water increased hardness and then decreased it, whereas cohesiveness was reversed. Surimi and water increased gumminess and brittleness of surimi gels, but SCD decreased them. SCD increased water retention ability (WRA) and whiteness of surimi gels, whereas water decreased it. Hardness and cohesiveness fitted nonlinear models by ANOVA, but gumminess, brittleness, WRA and whiteness fitted linear models. The response constraint coefficient showed that surimi influenced hardness and whitenessmore than water and SCD, whereas water influenced WRA more than surimi and SCD. Moreover, SCD influenced cohesiveness, gumminess and brittleness more than surimi and water. Hardness and cohesiveness fitted nonlinear models with interaction terms for surimi-SCD and surimi-water, respectively. Optimum mixed ratio values of surimi, water, and SCD were 36.80, 57.07 and 4.14%, respectively, by mixture model.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.327-333
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• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• Korean Journal of Food Science and Technology
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• v.44 no.4
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• pp.422-427
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• 2012

A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.

• 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.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.549-556
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• 2007

The study was carried out to examine on the refiner discharge from Alaska pollock as a collagen resource by characterizing biochemical and functional properties of collagen. The refiner discharge from Alaska pollock surimi manufacturing was a good resource for collagen extraction according to the results of total protein, heavy metal, volatile basic nitrogen, collagen content, amino acid composition, and thermal denaturation temperature (TDT). TDT of acid soluble collagen from refiner discharge showed $20.7^{\circ}C$, which was similar to that of collagen from Alaska pollock muscle and was higher than that of collagen from Alaska pollock skin. TDT of acid-soluble collagen from refiner discharge was, however, lower than those of skin collagens from warm fish and land animal. Acid-soluble collagen from refiner discharge of Alaska pollock could be used as a functional ingredient for food and industrial applications according to the results of water and oil absorption capacities, and emulsion properties. In addition, if the thermal stability of the acid-soluble collagens is improved, collagen from refiner discharge from Alaska pollock could be more effectively used.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.225-230
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• 2000

The texture profile analysis (TPA) parameters of commercial surimi-based products were evaluated at various compression test conditions. Cylindrical specimens of diameter to length (D/L) ratio of 1.0, 1.5, B.() cm/min were compressed to 50, 65 and 80% using crosshead speeds of 1.7, 3.3, 6.7 cm/min. TPA parameters of three surimi-based products (hardness-1, hardness-2, cohesiveness, springiness, chewiness and gumminess) were analyzed statistically. The TPA parameters were modified by dividing with cross section area and strain. The TPA parameters were affected by D/L and compression ratio except for crosshead speed for all three surimi-based products. The ecommended test conditions for TPA of surimi-based products seem to be D/L of 1.5, compression ratio of 80%, and crosshead speed of 1.7 to 6.7 cm/min.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.162-167
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• 2017

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1103-1108
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• 2005

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.571-579
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• 2019

Surimi has been widely investigated for developing fish snacks; however, few studies have examined the optimal drying conditions of surimi for fish snacks. This study used a response surface methodology to optimize the drying conditions for the overall acceptance of fish snacks. The drying temperature (X₁, 51-65℃) and drying time (X₂, 1.5-2.5 h) were chosen as independent variables. The dependent variables were overall acceptance (Y₁, points), hardness (Y₂, N), moisture content of the dried intermediate product (Y₃, %), and volatile basic nitrogen of the fried final product (Y₄, mg/100 g). The estimated optimal conditions for overall acceptance (Y₁) were X₁=64℃ and X₂=2 h. The predicted values of the dependent variables at the optimal conditions were overall acceptance (Y₁)=8.60 points, hardness (Y₂)=10.07 N, and moisture content of the dried intermediate product (Y₃)=10.00% and were similar to the experimental values. Scanning electron microscopy images revealed that the drying conditions affected the microstructure of the fish snacks. Our results could be used to increase the productivity of fish snacks made by small- and mid-sized seafood companies.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1077-1084
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• 1998

The optimum conditions fer the measurement of texture profile of imitation crab-leg products were investigated by different conditions using Texture Analyser and the date were compared to those of sensory evaluations. The textural characteristics of surimi gels were compared with those of imitation crab-leg products. The TPA values of 5 different kinds of commercial imitation crab-leg product and 2 kinds of surimi gel products purchased in a market in Seoul were measured. In surimi gels, instrumental hardness and cohesiveness were higher than those of imitation crab-leg products, especially chewiness and gumminess were significantly higher than those of imitation crab-leg products. In imitation crab-leg products, hardness and cohesiveness increased and springiness decreased as the probe diameter increased from 12.5 mm to 24.6 mm. In the different compression ratio (60, 70, 80%), hardness increased and cohesiveness and springiness decreased as the compression ratio increased. The chewiness, gumminess, cohesiveness and hardness increased slightly as the cross-head speed increased from 0.8 to 2.4 mm/sec. Significant correlations between mechanical and sensory values were observed in gumminess, chewiness, cohesiveness and hardness. The optimum conditions for the TPA measurement of imitation crab-leg products were a cross-head speed of 2.4 mm/sec and 60% compression ratio with a flat probe having twice of the sample diameter (24.6 mm).