Effects of Electrolytic Alkali Water Washing on Mackerel (Scomber japonicus) Muscle Protein Heat Gel Rheology

고등어육 단백질 가열겔 물성에 대한 알카리 전해수세수 효과

  • Lee, Nahm-Gull (Department of Food Science & Technology, Tongmyong University)
  • 이남걸 (동명대학교 식품공학과)
  • Received : 2011.11.23
  • Accepted : 2012.01.25
  • Published : 2012.02.29


In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.


Electrolytic water washing;Mackerel meat;Color Difference;Jelly strength;TPA


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