• 한국축산식품학회지
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• 제37권2호
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• pp.200-209
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• 2017

The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p<0.05). The color of diagonally bundled imitation crabsticks deteriorated with storage time (p<0.01). However, BT did not affect sensory characteristics (p>0.05). SH substitution had an effect on most quality characteristics of imitation crabsticks; darker and poorer gel characteristics were observed and its effect on sensory evaluation was seen at the initial storage. Thus, BT and SH substitution can be considered to have a slight effect on eating quality of imitation crabsticks, despite their negative effects on color, gel characteristics, and lipid oxidation.

• 한국축산식품학회지
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• 제37권2호
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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.

• 한국수산과학회지
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• 제44권1호
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• pp.37-44
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• 2011

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were $68.1{\pm}2.4%$ and $65.3{\pm}2.6%$, respectively, whereas the protein recovery with acidic pH-shift processing was only $21.2{\pm}1.6%$. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% $CaCl_2$, and 0.3% Polymix GA significantly increased the breakingforce (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and $CaCl_2$ to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

• 생명과학회지
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• 제17권5호
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• pp.728-734
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• 2007

원료육(돈육 뒷다리 및 닭가슴살)에 따라 pH 조절법(3.0 또는 11.0)으로 제조한 수리미의 이화학적 및 관능적 특성을 비교 분석한 결과, 돈육 뒷다리를 활용한 pH 3.0으로 조절한 수리미는 높은 조단백질 함량, 수율, 보수력을 보였으나, 적색도, 황색도, Mb 및 metMb 함량이 높고(P<0.05) 백색도, 근원섬유단백질, 파괴강도, 변형값 및 겔강도가 낮아(P<0.05) 품질에 나쁜 영향을 미쳤다. 돈육 뒷다리를 활용한 pH 11.0으로 조절한 수리미는 높은 조직 특성과 낮은 Mb 및 metMb 함량으로 인해 양호한 결과를 얻었으나, 가열감량이 낮고 파괴강도, 변형값 및 겔강도가 낮게 나타났다(P<0.05). 또한 닭가슴살을 활용한 pH 3.0으로 조절한 수리미는 높은 조단백질 함량, 수율, pH, 파괴강도, 변형값, 겔강도 및 명도를 보여 양호한 결과를 얻었으나(P<0.05), 근원섬유단백질, 적색도 및 metMb 함량이 높고 수리미의 조직 특성이 낮아 품질에 나쁜 영향을 미쳤다(P<0.05). 닭가슴살을 활용한 pH 11.0으로 조절한 수리미는 근원섬유단백질, 변형 값, 명도, 백색도 및 응집성이 높고 Mb 함량, 가열감량, 조단백질 함량, 수율 및 파괴강도 값이 낮게 나타났다(P<0.05). 따라서 색 및 겔 특성을 기준으로 수리미의 품질 특성을 비교하면, 돈육 뒷다리에 비해 닭가슴살의 활용이 명도, 백색도, 파괴강도, 변형값 및 겔강도 값이 높게 나타났으며, pH 3.0에 비해 pH 11.0으로 회수한 수리미에서 높은 백색도, 근원섬유단백질 함량 및 응집성을 보였다. 그러나 모든 수리미 샘플의 관능평가 항목에서 유의적인 차이가 나타나지 않아, 돈육 뒷다리 및 닭가슴살을 활용한 pH 조절법으로 회수한 수리미의 제조가 가능할 것으로 판단된다..

• 한국수산과학회지
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• 제29권6호
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• pp.754-760
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• 1996

Effects of washing and additives on the texture of squid surimi gel which has been known to hard to gelation due to high protease activities and many water solubles were studied by SDS-PAGE, compression test, jelly strength and transmission electron microscopy analysis (TEM). Myosin (205 kDa) heavy chain was the major protein in water soluble fractions. It was impossible to make a gel after washing of the minced squid meat. These results suggested that squid (Todarodes pacificus) minced meat does not need a washing for good jelly products. $3.0\%$ of bovine plasma protein (BPP) produced the hardest gel ($16\%$ harder than the control) among the additives including egg white (EW), potato extracts (PE) and transglutaminase-K (TG-K) by compression test (P>0.05). Microstructure of control, $2\%$ EW and $4\%$ TG-K treated gels showed a sponge-like structure with more vacant space. Gels containing $3\%$ BPP formed the most rigid and arranged networks. Those results indicates that poor gel-network formation Was due to the degradation of myofibrillar proteins by proteases contained in the minced meat, which result in non-interlinkage.

• Food Science and Biotechnology
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• 제14권6호
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• pp.871-874
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• 2005

The effect of rice starch at different concentrations (0, 4, 6, and 8%) on dynamic rheological properties of surimi sols was investigated by small-deformation oscillatory measurements at $10^{\circ}C$ and during heating from 10 to $95^{\circ}C$. Dynamic frequency sweeps at $10^{\circ}C$ showed that the magnitudes of storage modulus (G') decreased with increasing starch concentration while those of tan $\delta$ increased. G' values of surimi-rice starch sols during heating decreased with increasing starch concentration, indicating that the pattern of G' changes during heating was influenced by the concentration of the added rice starch. In general, the characteristic G' thermograms of all samples showed a similar sol-gel transition pattern.

• Fisheries and Aquatic Sciences
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• 제15권4호
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• pp.265-273
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• 2012

The effects of processing and frozen storage conditions on the quality of anchovy Engraulis japonica fried surimi gels were investigated. Protein content decreased after surimi gel processing from 19.6% (raw meat) to 12.1% (kamaboko) due to the added ingredients and change in water content. Lipid content decreased from 2.8% (raw meat) to 1.3% in minced and 0.5% in surimi, but fried kamaboko showed a 6.9 % lipid level. Thiobarbituric acid values and thiobarbituric acid reactive substances levels were highest in kamaboko samples, 89.5 and 1.9 mg/g solid, and increased gradually with storage time to 101.8 and 4.6 mg/g solid, respectively. In vitro protein digestibility increased from 79.2% in raw anchovy to 88.5% in kamaboko samples. Levels of trypsin inhibitor decreased gradually with processing and during storage time from 2.43 in raw anchovy to 0.31 mg/g solid in the kamaboko sample after 60 days of frozen storage. No noticeable changes in total essential amino acid was observed during processing conditions. Computed protein efficiency ratio for kamaboko was highest (2.59) compared with whole anchovy (1.96), minced (1.94) and surimi (2.50). Fresh fried anchovy kamaboko showed similar values of hardness, springiness, gumminess and chewiness to commercial surimi gel, but a higher values were seen for fracturability and adhesiveness, and lower values for cohesiveness and resilience. The frozen and thawed anchovy kamaboko showed higher values for all of these rheological parameters compared with fresh and commercial kamaboko. Anchovy kamaboko showed the lowest lightness (62.9) and redness (0.16) and similar yellowness (11.9) compared with commercial kamaboko. Frozen storage and vacuum packaging were effective maintaining the shelf life of anchovy kamaboko within 30 days, but were not effective after 45 days due to fat oxidation.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2002년도 춘계 수산관련학회 공둥학술발표회
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• pp.123-124
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• 2002

• 한국식품영양과학회지
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• 제32권7호
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• pp.1026-1031
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• 2003

냉동 백조기로 제조한 알칼리 수리미의 가열 겔 강도 증강을 위한 최적 전분 및 비근육 단백질의 선정과 이들 성분의 최적 첨가량을 설정하기 위해 2수준 fractional factorial과 mixture design을 실시하였으며, 반응 값은 punch test에 의한 물성과 색차계로 색을 측정하였다. 전분은 종류에 관계없이 파괴강도와 변형 값을 감소시켰다. 파괴강도 값은 전분의 농도 증가와 더불어 감소하였고, 변형 값은 유의적인 차이를 보이지 않았다. 비근육 단백질 중 소혈청 단백질이 겔의 파괴강도와 변형 값을 가장 크게 증가시켰으며, 첨가 농도가 증가함에 따라 파괴 강도와 변형 값은 증가하였다. 백색도는 전분과 근육 단백질의 함량이 증가함에 따라 다소 상승하는 것으로 나타났다. 파괴강도 100g 이상, 변형 값 4.6mm이상, 백색도 25.5 이상을 보이는 수리미, 감자전분, 소혈청의 최적 혼합 비율은 각각 89.4∼90.0%, 4.5∼5.2%, 5.3∼5.8%의 범위였다. 전분과 비근육 단백질을 첨가하여 제조한 가열 겔이 단백질의 균일한 분포와 치밀한 망상 구조 형태를 보이고 있었으며 이 같은 구조가 높은 물성 값에 기여하는 것으로 판단하였다.

• 한국수산과학회지
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• 제36권2호
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• pp.80-87
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• 2003

수산가공부산물인 갑오징어갑과 수산가공 폐수 유래 수용성 단백질의 효율적 이용을 위한 일련의 연구로 유기산 처리 갑오징어갑 칼슘제 (이하 칼슘제)를 이용한 surimi의 가공폐수로부터 고분자 수용성 단백질의 분리를 시도하였고, 아울러 분리된 고분자 수용성단백질의 특성에 대하여 살펴보았다. 총질소, pH, COD, 탁도 및 수율의 결과로 미루어 보아 surimi의 가공폐수로부터 수용성 단백질의 회수를 위한 칼슘제의 최적 처리농도는 $1.0\%$로 판단되었다. SDS-PACE의 결과 칼슘제 처리에 의해 대부분의 고분자화합물 만이 회수되었고, 저분자 화합물의 잔존으로 COD는 높아 칼슘제 처리에 의한 폐수처리 효과는 미미하여 열처리 등의 병행처리가 있어야 하리라 판단되었다. 회수 단백질의 일반성분은 수분이 $78.4\%,$ 단백질이 $14.1\%,$ 지방이 $1.0\%,$ 회분이 $5.7\%$를 나타내었고, 시판 surimi와 비교하였을 때 회분이 높았으나, 기타 성분의 경우 거의 차이가 없었다, 또한 회수 단백질의 백석도는 시판 surimi보다 높았으며, 구성아미노산의 조성도 유사하였다. 시판 surimi에 대하여 회수 단백질을 $5\%$ 대체하여 어묵을 제조한 결과 관능적으로 백색도 및 조직감에서 차이가 인지되지 않았다. 이상의 결과로 미루어 보아 칼슘제 처리에 의해 수산가 공폐수로부터 회수한 단백질의 경우 어묵의 증량제로서 사용이 가능하리라 판단되었다.