연제품 제조에 이용되는 어육원료는 저가의 연육이 국내에서 일부 생산되고 있으며 대부분은 동남아산 또는 북아메리카산 등의 수입산에 의존하고 있다. 본 연구에서는 연제품용 어육 원료의 안정적인 수급과 고품질 연제품 개발을 위한 방안으로 우리나라에서 주로 양식되고 있는 어종의 고급 연육 및 연제품 소재로서의 가능성을 검토하였다. 양식어종인 광어(Paralichthys olivaceus), 도미(Pagrus major), 조피볼락(Sebastes schlegeli), 숭어(Mugil cephalus), 도다리(Pleuronichthys cornutus)를 원료로 하여 전통 수세법으로 연육을 제조하였다. 연육의 품질과 등급은 수분함량, 백색도, 겔 강도, 불순물의 함량 등에 의해 결정되어진다. 따라서 이들 해수어 유래 연육의 겔 형성능 및 품질은 겔 강도, 텍스쳐 실험, 백색도, 수분유출정도 및 SDS-page pattern 측정을 통해 검토하였다. 또한 이들 결과는 명태연육(FA급과 RA급)의 겔 특성과 비교하였다. 겔 특성을 검토하기 위해 미리 준비한 5 종류의 해수어 유래 연육에 2% NaCl를 첨가하여 소금갈이를 한 후 전체 수분함량이 84%가 되도록 졸 형태로 제조하였다. 졸 형태의 연육을 polyvinylidene chloride 필름에 20-25 cm 길이로 충진한 후 90℃에서 20분간 가열하여 소시지 형태의 어육 겔을 제조하였다. 연육을 이용한 어육 겔의 제조에 의해 연육의 겔 강도와 백도는 증가하였다. 해수어 유래 연육의 겔 특성을 비교한 결과 광어와 도미가 가장 높은 겔 강도와 파단 강도를 나타내었으며, 수분 이수율은 광어에서 가장 낮게 나타났다. 전체적으로 해수어 유래 연육은 RA급 명태연육에 비해 높은 겔 형성능을 나타내었으며, 광어와 도미는 FA급 명태연육과 비슷한 정도의 겔 특성을 나타내었다. 이상의 결과로부터 광어와 도미를 이용한 고품질 연제품의 개발 가능성을 확인할 수 있었다.
연제품 제조에 이용되는 어육원료는 저가의 연육이 국내에서 일부 생산되고 있으며 대부분은 동남아산 또는 북아메리카산 등의 수입산에 의존하고 있다. 본 연구에서는 연제품용 어육 원료의 안정적인 수급과 고품질 연제품 개발을 위한 방안으로 우리나라에서 주로 양식되고 있는 어종의 고급 연육 및 연제품 소재로서의 가능성을 검토하였다. 양식어종인 광어(Paralichthys olivaceus), 도미(Pagrus major), 조피볼락(Sebastes schlegeli), 숭어(Mugil cephalus), 도다리(Pleuronichthys cornutus)를 원료로 하여 전통 수세법으로 연육을 제조하였다. 연육의 품질과 등급은 수분함량, 백색도, 겔 강도, 불순물의 함량 등에 의해 결정되어진다. 따라서 이들 해수어 유래 연육의 겔 형성능 및 품질은 겔 강도, 텍스쳐 실험, 백색도, 수분유출정도 및 SDS-page pattern 측정을 통해 검토하였다. 또한 이들 결과는 명태연육(FA급과 RA급)의 겔 특성과 비교하였다. 겔 특성을 검토하기 위해 미리 준비한 5 종류의 해수어 유래 연육에 2% NaCl를 첨가하여 소금갈이를 한 후 전체 수분함량이 84%가 되도록 졸 형태로 제조하였다. 졸 형태의 연육을 polyvinylidene chloride 필름에 20-25 cm 길이로 충진한 후 90℃에서 20분간 가열하여 소시지 형태의 어육 겔을 제조하였다. 연육을 이용한 어육 겔의 제조에 의해 연육의 겔 강도와 백도는 증가하였다. 해수어 유래 연육의 겔 특성을 비교한 결과 광어와 도미가 가장 높은 겔 강도와 파단 강도를 나타내었으며, 수분 이수율은 광어에서 가장 낮게 나타났다. 전체적으로 해수어 유래 연육은 RA급 명태연육에 비해 높은 겔 형성능을 나타내었으며, 광어와 도미는 FA급 명태연육과 비슷한 정도의 겔 특성을 나타내었다. 이상의 결과로부터 광어와 도미를 이용한 고품질 연제품의 개발 가능성을 확인할 수 있었다.
Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For t...
Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.
Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.
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대상 데이터
Five kinds of farmed-fish such as Bastard halibut (P. oliva- ceus), Red sea bream (P. major), Korean rockfish (S. schlegeli), Common mulle (M. cephalus), and Finespotted flounder (P. cornutus) were purchased at a local market in Busan and used in preparing the conventional washed surimi.
데이터처리
Differences between the means of the individual groups were analyzed by one-way analysis of variance (ANOVA) using the Statistical Analysis System, SPSS ver- sion 9.1 (SPSS Inc., Chicago, IL, USA) with Duncan’s multi- ple range test; statistical significance was defined as p<0.05.
Values are means±SD (n=3). a-e Means with the different letters are significantly different (p<0.05) by Duncan' multiple range test. g/cm2=area value of plunger
Values are means±SD (n=3). a-e Means with the different letters are significantly different (p<0.05) by Duncan's multiple range test.
a-eValues with different letters in the column indicate statistically significant differences at the p<0.05 level, according to Duncan'smultiple-range test.
Values are means±SD (n=3). a-f Means with the different letters are significantly different (p<0.05) by Duncan's multiple range test.
이론/모형
The homogenate was incubated in boiling water for 2 min, continuously stirred for 16-24 hr at room temperature and centrifuged at 10, 000 x g for 20 min. Protein contents in the supernatants were assayed using bovine serum albumin as standard based on the method of Bradford assay. The protein 6 μg per lane were separated onto the polyacrylamide gel made 100 g/l running gel and 40 g/l stacking gel and performed by elec- trophoresis using a voltage of 120 V constant at ambient temperature.
The protein patterns of surimi and fish-meat gels were analysed using SDS-PAGE [13, 22]. Gels (0.
성능/효과
06. Also, in terms of lightness P. olivaceus, P. major and S. schlegeli were ob- served to have values of 89.58, 88.62 and 88.73, respectively, compared to 87.34 value of FA grade Alaska Pollock.
As seen on Table 1, pro- duction of fish-meat gel increased the whiteness values notably. Although surimi whiteness values of farmed-fish were only comparable to RA grade Alaska Pollock, final product of fish-meat gel provided results better than FA grade Alaska Pollock for three of the fish, while remaining two were still had higher values than RA grade Alaska Pollock. There are several methods such as addition of whitening agents such as calcium carbonate, titanium diox- ide [1], plant-based proteins and modified heating processes to increase the whiteness of surimi and fish-meat gels in or- der to obtain a desirable final product when Alaska Pollock was substituted [8].
major provided valuable meat for surimi and fish-meat gels production. Both species were resulted in sur- imi which matches the whiteness and gel quality of Alaska Pollock FA grade surimi. Also, protein patterns and texture profiles of culture fish-meat gels were in that same quality of Alaska Pollock and in more favorable properties than that of earlier studies species [15].
Raw surimi ought to possess lower gel strength and elasticity compared to fish-meat gels prepared from surimi. Gel strength of FA and RA grade Alaska Pollock surimi was higher than all of the farmed-fish while only P. olivaceus and P. major were able to show close gel strength to RA grade Alaska Pollock. Same manner was observed with breaking force and deformation levels with exception of M.
Also, protein patterns and texture profiles of culture fish-meat gels were in that same quality of Alaska Pollock and in more favorable properties than that of earlier studies species [15]. In conclusion, aquaculture farming of fish can be an efficient solution for providing sustainable and quality alternatives to Alaska Pollock in sur- imi production.
Main concern about the substitution of Alaska Pollock with farmed-fish products from aquaculture is the quality of the final product. In order to substitute Alaska Pollock in surimi production while not sacrificing the quality of the final products, five highly farmed-fish species; namely, Bastard halibut (Paralichthys oli- vaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were com- pared with two grades (FA and RA grades) of Alaska Pollock in terms of surimi and fish-meat gel properties. Hence, to match the quality of Alaska Pollock-derived sur- imi and fish-meat gel products, current study focused on the comparison of surimi and fish-meat gel from five differ- ent farmed-fish and two grades of Alaska Pollock in terms of whiteness, texture profile and gel properties.
4). Results indicated that both surimi and fish-meat gel from farmed-fish had the sufficient fish protein to be comparable to Alaska Pollock surimi and fish-meat gel. Content of the fish protein in surimi and fish-meat gels are directly linked with their value as a food.
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