[논문]Effects of Carrageenan on the Gelatinization of Salt-Based Surimi Gels

Eom, Sung-Hwan; Kim, Jung-Ae; Son, Byoung-Yil; You, Dong Hyun; Han, Jeong Min; Oh, Jung-Hwan; Kim, Bong-Yeun; Kong, Chang-Suk

doi:10.5657/fas.2013.0143

Effects of Carrageenan on the Gelatinization of Salt-Based Surimi Gels 원문보기

Fisheries and aquatic sciences, v.16 no.3, 2013년, pp.143 - 147

Eom, Sung-Hwan (Department of Food Science and Technology, Pukyong National University) , Kim, Jung-Ae (Marine Biotechnology Center for Pharmaceuticals and Foods, Silla University) , Son, Byoung-Yil (Blue-Bio Industry Regional Innovation Center, Dongeui University) , You, Dong Hyun (MS Bio Co. Ltd.) , Han, Jeong Min (MS Bio Co. Ltd.) , Oh, Jung-Hwan (MS Bio Co. Ltd.) , Kim, Bong-Yeun (MS Bio Co. Ltd.) , Kong, Chang-Suk (Department of Food and Nutrition, College of Medical and Life Science, Silla University)

Abstract ▼ AI-Helper

The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.

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데이터처리

Differences between the means of the individual groups were analyzed by one-way analysis of variance (ANOVA) us-ing the Statistical Analysis System, SPSS version 9.1 (SPSS Inc., Chicago, IL, USA) with Duncan’s multiple range test; statistical significance was defined as P < 0.05.
a-d Values with different letters showed statistically significant differences at the P < 0.05 level, according to Duncan's multiple-range test.
a-e Values with different letters showed statistically significant differences at the P < 0.05 level, according to Duncan's multiple-range test.

성능/효과

In conclusion, our data suggest that the gelling property of κ-carrageenan-induced Alaska pollock surimi was increased significantly by the incorporation of KCl rather than NaCl.
The influence of κ-carrageenan addition on the compres-sive properties of surimi gels containing NaCl, KCl, or the NaCl/KCl mixture was determined (Table 2).

후속연구

The addition of κ-carrageenan caused an increase in the whiteness values of the surimi gels. Further investigation is needed to better un-derstand the role of KCl in the gelatinization of surimi gels.

참고문헌 (19)

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Effects of Carrageenan on the Gelatinization of Salt-Based Surimi Gels 원문보기

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Effects of Carrageenan on the Gelatinization of Salt-Based Surimi Gels 원문보기

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