Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Quality Improvement of Heat-Induced Surimi Gel using Calcium Powder of Cuttle, Sepia esculents Bone Treated with Acetic Acid

아세트산 처리 갑오징어(Sepia esculenta)갑을 이용한 어묵의 품질 개선

  • KIM Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University) ;
  • CHO Moon-Lae (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University) ;
  • HEU Min-Soo (Division of Marine Bioscience/Institute of Marine Industry Gyeongsang National University)
  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 조문래 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2003.06.01
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Abstract

Heat-induced surimi gels were prepared using various concentration of ATC as a additives and calcium agent. Regardless of various concentration of ATC, there were no difference the moisture $(80.4-81.2\%)\;and\;crude\;ash\;(1.4-1.\5%)$ contents. The pH of heat-induced surimi gels were decreased 7.16 to 7.04 depend on increasing ATC concentration. The whiteness, breaking force and gel strength of $0.09\%$surimi gel were improved significantly difference (p<0.05). Sensory evaluation on texture and whiteness were also similar to determination by color and texture meters. In mineral content of heat-induced surimi gel calcium content was increased 26 to 54 mg/100g depend on increasing ATC concentration, while phosphorus content was not change. The optimal concentration of ATC for preparation of high quality heat-induced surimi gel was $0.09\%$. The shelf-life of heat-induced surimi gel did not extend by addition of $0.09\%$ ATC.

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References

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  1. 어묵 제조 시 비파잎 첨가가 품질에 미치는 영향 vol.24, pp.6, 2014, https://doi.org/10.17495/easdl.2014.12.24.6.837
  2. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research vol.2017, pp.None, 2003, https://doi.org/10.1155/2017/9675469