Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Heating Condition and Additives on Rheology of Squid Meat Paste Products

오징어 연제품의 물성에 미치는 가열조건과 첨가제의 영향

  • 배태진 (여수대학교 식품공ㆍ영양학부) ;
  • 김해섭 (여수대학교 식품공ㆍ영양학부) ;
  • 최옥수 (순천제일대학 식생활학부)
  • Published : 2003.08.01
Download PDF
⟨ Previous Next ⟩

Abstract

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

Keywords

References

  1. Chang, J., H. Ichikawa, N. Noda, S. Goto, K. Osatomi and Y. Nozaki. 1998. Effect of high-pressure treatment and transglutaminase on the gel-forming ability of salt-ground myofibrillar proteins from carp. Nippon Suisan Gakkaishi 64(4), 678-684. https://doi.org/10.2331/suisan.64.678
  2. Chang, J., H. Ichikawa, N. Noda, S. Goto, K. Osatomi and Y. Nozaki. 1998. Effects of heating temperature and transglutaminase on gel-forming ability of saltground myofibrillar proteins from carp. Nippon Suisan Gakkaishi 64(4), 671-677. https://doi.org/10.2331/suisan.64.671
  3. Chen, H. H., E. M. Chiu and J. R. Huang. 1997. Color and gel-forming properties of Horse mackerel (Trachurus japonicus) as related to washing conditions. J. Food Sci. 62(5), 985-991. https://doi.org/10.1111/j.1365-2621.1997.tb15021.x
  4. Douglas, S. M. and C. M. Lee. 1988. Comparison of the thermal stability of Red hake an Alaska pollock surimi during processing. J. Food Sci., 53, 1347-1351. https://doi.org/10.1111/j.1365-2621.1988.tb09274.x
  5. Ishizaki S. 1998. Studies on thermal gel-formation of fish meat pastes. Nippon Suisan Gakkaishi 64(4), 588-592. https://doi.org/10.2331/suisan.64.588
  6. Iso, N., H. Mizuno, T. Saito, C. Y. Lin, T. Fujita and E Nagahisa. 1985. The effects of additives (egg white and soybean protein) on the rheological properties of kamaboko. Bull. Jap. Soc. Sci. Fish. 51(3), 485-488. https://doi.org/10.2331/suisan.51.485
  7. Jung, W, J., S. M. Park, K. H. Lee and K. T. Lee. 1993. Changes of properties of gel from frozen Alaska pollack meat paste. Bull. Korean Fish. Soc. 26(2), 133-140.
  8. Kaneko, Y., T. Ito, O. Takagi and K. Fukushima. 1970. Effects of starch on the texture of kamaboko. Bull. Jap. Soc. Sci. Fish. 36(1), 88-95. https://doi.org/10.2331/suisan.36.88
  9. Kishi, A., Y. Itoh and A. Obatake. 1998. Accelerative effect of cysteine on the polymerization of protein through SS bonding during the heating of carp myosin. Nippon Suisan Gakkaishi 64(4), 697-701. https://doi.org/10.2331/suisan.64.697
  10. Konoo, S., H. Ogawa and N. Iso. 1998. Effects of addition of amylose and amylopectin on the breaking strength of fish meat gel. Nippon Suisan Gakkaishi 64(1), 69-75. https://doi.org/10.2331/suisan.64.69
  11. Lanier, T. C. 1986. Functional properties of surimi. J. Food Tech. 3, 107-111. https://doi.org/10.1111/j.1365-2621.1968.tb01445.x
  12. Lanier, T. C., T. S. Lin, Y. M. Liu and D. D. Hamann. 1982. Heat gelation properties of actomyosin and surimi prepared from atlantic croaker. J. Food Sci. 47, 1921-1925. https://doi.org/10.1111/j.1365-2621.1982.tb12914.x
  13. Lee, C. M. 1984. Surimi process technology. Food Technol. 38(11), 69-80.
  14. Lee, N. H., N. Kato, K. Yasunaga, N. Nakagawa and K. I. Arai. 1997. A new simple method for evaluation of characteristic gel forming ability of Walleye pollack frozen surimi in a factory. Nippon Suisan Gakkaishi 63(6), 977-984.
  15. Lo, J. R., K. Endo, Y. Nagashima, M. Tanaka and T. Taguchi. 1992. Effect of added butanol on the thermal gelation of tuna dark and ordinary muscle proteins. Nippon Suisan Gakkaishi 58(1), 107-112. https://doi.org/10.2331/suisan.58.107
  16. Matsukawa M., R. Sato, S. Kimura and K. I. Arai. 1998. Interacting mechanism of sodium pyrophosphate with gel forming ability of NaCl-ground meat from Walleye pollack. Nippon Suisan Gakkaishi 64(6), 1034-1045. https://doi.org/10.2331/suisan.64.1034
  17. Montejano, J. G., D. D. Hamann and T. C. Lanier. 1984. Thermally induced gelation of selected comminuted muscle system-rheological changes during processing, Final strength and microstructure. J. Food Sci. 49, 1496-1505. https://doi.org/10.1111/j.1365-2621.1984.tb12830.x
  18. Niwa, E. 1975. Role of hydrophobic bonding in gelation of fish flesh paste. Nippon Suisan Gakkaishi 41(8), 907-910. https://doi.org/10.2331/suisan.41.907
  19. Niwa, E., N. Ogawa and S. Kanoh. 1991. Depression of elasticity of kamaboko induced by pregelatinized starch. Nippon Suisan Gakkaishi 57(1), 157-162. https://doi.org/10.2331/suisan.57.157
  20. Niwa, E., T. Wang, S. Kanoh and T. Nakayama. 1988. Strengthening effect of the various natural high polymers on the elasticity of the kamaboko. Nippon Suisan Gakkaishi 54(5), 841-844. https://doi.org/10.2331/suisan.54.841
  21. Nomura, A., Y. Itoh, Y. Osaka, Y. Kitamura, H. Miyazaki and A. Obatake. 1998. A factor inhibiting myosin heavy chain degradation of washed meat paste around 40${^{\circ}C}$, in the sarcoplasmic protein of fish meat. Nippon Suisan Gakkaishi 64(5), 878-884. https://doi.org/10.2331/suisan.64.878
  22. Okada, M. 1964. Effect of washing on the jelly forming ability of fish meat. Bull. Jap. Soc. Sci. Fish. 30(3), 255-261. https://doi.org/10.2331/suisan.30.255
  23. Park, Y. H., S. J. Chun, J. H. Kang, J. W. Park and D. S. Kim. 1985. Processing of fish meat paste products with dark-fleshed fishes (2) Processing of meat paste product with mackerel. Bull. Korean Fish. Soc. 18(4), 352-362.
  24. Ryu, H. S., J. H. Moon and J. H. Park. 1994. Effects of processing conditions on the nutritional quality of seafood, 1. Effects of heating and storage conditions on protein quality of surimi products. Bull. Korean Fish. Soc. 27(3), 282-291.
  25. Shimizu, Y., R. Machida and S. I. Takenami. 1981. Species variations in the gel-forming characteristics of fish meat paste. Bull. Jap. Soc. Sci. Fish. 47(1), 95-104. https://doi.org/10.2331/suisan.47.95
  26. Soeca, T. 1997. Effects of emulsifiers, Fatty acids and alcohols on the gelation of heated soy protein isolate during cold storage. Nippon Sho. Kag. Kog. Kai. 44(6), 393-399. https://doi.org/10.3136/nskkk.44.393
  27. Sugiyama, M., T. Mishiro, Y. Tsukamasa, K. Nakagawa, T. Ota, T. Suzuki, K. Takama and T. Mori. 1998. Physical properties of kamaboko with ovomucoid pasteurized at several temperatures. Nippon Suisan Gakkaishi 64(1), 82-87. https://doi.org/10.2331/suisan.64.82
  28. Sugiyama, M., T. Mishiro, Y. Tsukamasa, T. Suzuki and K. Takama. 1998. Puncture properties of kamaboko with ovomucoid pasteurized at several temperatures. Nippon Suisan Gakkaishi 64(1), 76-81. https://doi.org/10.2331/suisan.64.76
  29. Taguchi, T., M. Tanaka and K. Suzuki. 1983. Effect of alcohols on “Himodori” (Thermally induced gel disintegration) in oval Filefish meat paste. Bull. Jap. Soc. Sci. Fish. 49(7), 1149-1151. https://doi.org/10.2331/suisan.49.1149
  30. Yamashita, T. and N. Seki. 1995. Effect of the addition of whole egg and its components on textural properties of kamaboko gel from Walleye pollack surimi. Nippon Suisan Gakkaishi 61(4), 580-587. https://doi.org/10.2331/suisan.61.580
  31. Yamashita, T. and T. Yoneda. 1989. Influence of various kinds of starch and heating conditions on physical properties of kamaboko. Nippon Shokuhin Kogyo Gakkaishi 36(3), 214-221. https://doi.org/10.3136/nskkk1962.36.3_214
  32. Yamazawa, M. 1990. Effect of heating temperature on structure and gel-reinforcing ability of starch granules in kamaboko-gel. Nippon Suisan Gakkaishi 56(3), 505-510. https://doi.org/10.2331/suisan.56.505
  33. Yasunaga, K., Y. Abe, F. Nishioka and K. Arai. 1998. Effect of bovine plasma on heat-induced gelation of salt-ground meat from Walleye pollack and Chum salmon. Nippon Suisan Gakkaishi 64(4), 685-696. https://doi.org/10.2331/suisan.64.685
  34. Yasunaga, K., Y. Abe, F. Nishioka and K. I. Arai. 1998. Change in quality of preheated gel and twostep heated gel from Walleye pollack and Chum salmon on addition of microbial transglutainase. Nippon Suisan Gakkaishi 64(4), 702-709. https://doi.org/10.2331/suisan.64.702