한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)

  • 제36권3호
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  • Pages.204-209
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  • 2003
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  • 0374-8111(pISSN)
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  • 2287-8815(eISSN)
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)
권호 표지
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갑오징어(Sepia esculenta)갑 칼슘으로 회수한 surimi 가공폐수 단백질의 어묵소재로서 이용

Utilization of a Soluble Protein Recovered from Surimi Wastewater by Calcium Powder of Cuttle, Sepia esculents Bone

  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 조문래 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 허민수 (경상대학교 해양생물이용학부/해양산업연구소)
  • 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)
  • 발행 : 2003.06.01
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초록

Utilization of soluble protein recovered from surimi wastewater using calcium powder of cuttle bone were examined. The crude ash content of the heat-induced surimi gel was increased linearly by increasing substitution ratio of recovered protein-ATC toward commercial surimi. Moisture (approximately $76\%$) and lipid $(0.2\%)$ contents were not change, but their protein contents were decreased 15.7 to $14.3\%$ depend on increasing of substitution ratio. The white index of the heat-induced surimi gel by color meter was increased up to $10\%$ of substitution ratio. There were no difference between $0\%\;and\;5\%$ substituted surimi gel in the gel strength. The sensory score on white index and texture of the heat-induced surimi gel did not change in 0 to $10\%$ as a substitution ratio of recovered protein-ATC toward commercial surimi, while decreased in more $15\%.$ The optimal substitution ratio of recovered protein-ATC as a bulking agent was $10\%.$ The heat-induced surimi gel prepared with $10\%$ substitution of recovered protein-ATC was similar to the content and composition of total amino. acids, and superior to calcium content and the ratio of calcium and phosphorus toward those of commercial surimi.

키워드

참고문헌

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피인용 문헌

  1. 오만둥이 함유 어묵의 제조 및 품질 특성 vol.35, pp.9, 2003, https://doi.org/10.3746/jkfn.2006.35.9.1256
  2. 굴을 이용한 조미 건조포의 개발 vol.36, pp.1, 2007, https://doi.org/10.3746/jkfn.2007.36.1.087