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논문 상세정보

가열 젤 형성능을 가진 오징어 Surimi와 Surimi-based 제품을 위한 첨가물의 최적화

Formulation of Surimi and Surimi-based Products with Acceptable Gelling Ability from Squid Muscle

Abstract

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.

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이 논문을 인용한 문헌 (3)

  1. 2011. "" Fisheries and aquatic sciences, 14(3): 161~167 
  2. Choi, Seung-Hwa ; Kim, Sang-Moo 2012. "Development of Giant Squid (Ommastrephes bartrami) Surimi-based Products with Gel Texture Enhancers and the Effects of Setting on Gel Quality" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 41(7): 975~981 
  3. Kim, Koth-Bong-Woo-Ri ; Jeong, Da-Hyun ; Pak, Won-Min ; Kim, Bo-Ram ; Kang, Ja-Eun ; Park, Hong-Min ; Ahn, Dong-Hyun 2013. "Effects of Surimi and Starch on the Quality Properties of Mackerel Scomber japonicus Sausage" 한국수산과학회지 = Korean journal of fisheries and aquatic sciences, 46(6): 739~745 

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