This thesis aims to investigate the characteristics of surimi process of off-shore mackerel and to clarify the effects of quality characteristics according to washing methods to develop the surimi characteristics according to washing methods to develop the surimi of dark flesh fishes. The results ha...
This thesis aims to investigate the characteristics of surimi process of off-shore mackerel and to clarify the effects of quality characteristics according to washing methods to develop the surimi characteristics according to washing methods to develop the surimi of dark flesh fishes. The results have shown below: 1. The moisture content of mackerel surimi ranges 72.0 and 72.9% according to washing methods. Crude protein, crude fat and crude ash decrease as the number of washing increases. Crude protein content varies between 12.1 and 12.9%, crude fat content 4.8 and 5.7%, and crude ash content 0.4 and 0.7%, respectively. 2. We have produced better surirni by use of a development of experimental facility. The facility has a cylinder made of stainless steel with the thickness of 4mm, which decreases the pressure by use of vacuum pump. The fish meat is mixed with water in the cylinder for 4 minutes and set for 10 minutes. 3. The gel strength of mackerel surimi varies according to the washing pressure. The pressure of 200mmHg decompression makes the highest gel strength and that of 760mmHg (atmospheric pressure) is the next, and 100mmHg decompression the lowest. Especially, the highest gel strength reaches to 465g.cm when setting the surimi at 35℃ for 6 hours after five washes under the condition of the pressure of 200 nmHg decompression. 4. The gel strength of mackerel surimi depends on the additive sidematerials. Egg albumen affects most significantly, and soy protein, Read Amity-N and corn starch have the decreasing order in the strength. 5. The extraction of salt-soluble protein is relatively high, 2.875∼3.694mg/100g with 100mmHg decompression washing. In particular, five washings make it the highest. 6. The observation of the color of the mackerel kamaboko shows that the L-value is relatively high, 71.8, under the 200mmHg decompession before five washings. 7. The expressible drip content is 7.04∼7.42% under the atmospiric pressure washing, and 7.92∼8.29% under 100mmHg decompression washing, and it has a strong relationship with the gel strength. 8. A measurement of ATPase activity after the extracion of actomyosin from the mackerel surimi explains that Mg^(2+)-ATPase activity increases as the decompression washing decreases. 9. The electrophoresis of the actomyosin extracted from the mackerel surimi shows that the band of myosin heavy chain of the surimi under the 200mmHg decompression washing becomes thicker, but no other changes are discovered. 10. The transglutaminase activity of the surimi is highest, 3.932n mol/mg when it is set at the temperature of 35℃ for 6 hours. And it is highest, 5.100n mol/mg also when it is boiled at 95℃ for 20 minutes followed by setting at 35℃ for 6 hours. 11. The thermal transition tempreatures of mackerel meat paste due to protein denaturation are 40, 52, 67, and 79℃. The gelatinization tempreatures due to DSC of submaterials such as corn starch, Read Amity-N, egg albumen and soy protein, etc. are 72, 73, 77 and 78℃. There are new peaks of thermal transition with 3% of NaC1 added: 90℃. This result shows that the gelatinization of starch goes up if NaCl is added. 12. Inspection of microstructure reveals that the surimi of 6 hour setting at 35℃ has a uniform network structure with many holes, which are expected to have contained water. The kamaboko with the sidemadterials cooked at the temperature of 90℃ for 25 minutes is observed to have superior structure to that without the submaterials.
This thesis aims to investigate the characteristics of surimi process of off-shore mackerel and to clarify the effects of quality characteristics according to washing methods to develop the surimi characteristics according to washing methods to develop the surimi of dark flesh fishes. The results have shown below: 1. The moisture content of mackerel surimi ranges 72.0 and 72.9% according to washing methods. Crude protein, crude fat and crude ash decrease as the number of washing increases. Crude protein content varies between 12.1 and 12.9%, crude fat content 4.8 and 5.7%, and crude ash content 0.4 and 0.7%, respectively. 2. We have produced better surirni by use of a development of experimental facility. The facility has a cylinder made of stainless steel with the thickness of 4mm, which decreases the pressure by use of vacuum pump. The fish meat is mixed with water in the cylinder for 4 minutes and set for 10 minutes. 3. The gel strength of mackerel surimi varies according to the washing pressure. The pressure of 200mmHg decompression makes the highest gel strength and that of 760mmHg (atmospheric pressure) is the next, and 100mmHg decompression the lowest. Especially, the highest gel strength reaches to 465g.cm when setting the surimi at 35℃ for 6 hours after five washes under the condition of the pressure of 200 nmHg decompression. 4. The gel strength of mackerel surimi depends on the additive sidematerials. Egg albumen affects most significantly, and soy protein, Read Amity-N and corn starch have the decreasing order in the strength. 5. The extraction of salt-soluble protein is relatively high, 2.875∼3.694mg/100g with 100mmHg decompression washing. In particular, five washings make it the highest. 6. The observation of the color of the mackerel kamaboko shows that the L-value is relatively high, 71.8, under the 200mmHg decompession before five washings. 7. The expressible drip content is 7.04∼7.42% under the atmospiric pressure washing, and 7.92∼8.29% under 100mmHg decompression washing, and it has a strong relationship with the gel strength. 8. A measurement of ATPase activity after the extracion of actomyosin from the mackerel surimi explains that Mg^(2+)-ATPase activity increases as the decompression washing decreases. 9. The electrophoresis of the actomyosin extracted from the mackerel surimi shows that the band of myosin heavy chain of the surimi under the 200mmHg decompression washing becomes thicker, but no other changes are discovered. 10. The transglutaminase activity of the surimi is highest, 3.932n mol/mg when it is set at the temperature of 35℃ for 6 hours. And it is highest, 5.100n mol/mg also when it is boiled at 95℃ for 20 minutes followed by setting at 35℃ for 6 hours. 11. The thermal transition tempreatures of mackerel meat paste due to protein denaturation are 40, 52, 67, and 79℃. The gelatinization tempreatures due to DSC of submaterials such as corn starch, Read Amity-N, egg albumen and soy protein, etc. are 72, 73, 77 and 78℃. There are new peaks of thermal transition with 3% of NaC1 added: 90℃. This result shows that the gelatinization of starch goes up if NaCl is added. 12. Inspection of microstructure reveals that the surimi of 6 hour setting at 35℃ has a uniform network structure with many holes, which are expected to have contained water. The kamaboko with the sidemadterials cooked at the temperature of 90℃ for 25 minutes is observed to have superior structure to that without the submaterials.
주제어
#수세방법 setting조건 고등어육 Gel화
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