Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effect of Washing Times on Quality Characteristics of Chicken Surimi

수세 횟수가 계육 수리미의 품질 특성에 미치는 영향

  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Park, Ki-Hun (Department of Animal Resources Technology, Jinju National University) ;
  • Ha, Ji-Hee (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, Seoc-Mo (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, In-Jin (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Young-Joon (Division of Marine Bioscience, Gyeongsang National University) ;
  • Kim, Jin-Soo (Division of Marine Bioscience, Gyeongsang National University) ;
  • Lee, Jae-Ryong (Advanced Swine Research Institute, Gyeongnam Province)
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과) ;
  • 박기훈 (진주산업대학교 동물소재공학과) ;
  • 하지희 (진주산업대학교 동물소재공학과) ;
  • 강석모 (진주산업대학교 동물소재공학과) ;
  • 김인진 (진주산업대학교 동물소재공학과) ;
  • 최영준 (경상대학교 해양생물이용학부) ;
  • 김진수 (경상대학교 해양생물이용학부) ;
  • 이제룡 (경상남도 첨단양돈연구소)
  • Published : 2005.09.01
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Abstract

This study was carried out to investigate the effects of washing times on quality characteristics of chicken breast surimi. The surimi was prepare after 2 (C), 4 (T1) and 6 (T2) times washed with a ratio 6 : 1 distilled water-chicken breast meat. The moisture and crude protein content of T1 and T2 were higher than that of C. The myofibrillay protein and yield of C was higher (p<0.05) than those of T1 and T2. The pH of C was higher (p<0.05) compare to other treatments. The WHC was no significant differences between the all treatments. The shear force of all treatments were tended to higher as washing times increased. The breaking force and deformation value of T2 were lower than other treatments. The $L^{*}$ values in C and $b^{\ast}$ values in T1 were significantly (p<0.05) lower among the treatments group. The hardness and gumminess of T1 was higher (p<0.05) compared to T2. The springiness of treatments increased as washing times increased. The sensory score of surimi made from chicken breast meat was not affected by the washing times.

본 연구는 수세 횟수가 계육 수리미의 품질 특성에 미치는 영향을 조사하기 위해 실시하였다. 닭 가슴살을 6배수의 증류수로 2(C), 4(T1) 및 6회(T2) 수세한 후 단백질을 회수하여 수리미를 준비하였다. 수분과 조단백질 함량은 C보다 T1 및 T2가 높았다. 근원섬유 단백질과 수율은 C가 T1 및 T2보다 높았다(p<0.05). pH는 C가 다른 처리구보다 높았으며(p<0.05), 보수력은 처리구 간에 유의차가 없었다. 전단력은 수세 횟수가 증가할수록 높은 경향이었으며, 파괴 강도와 변형값은 T2가 낮았다. 명도($L^{\ast}$)는 C가, 황색도($b^{*}$)는 T1이 처리구 간에 유의적으로 낮았다(p<0.05). 경도와 검성은 T1이 T2에 비해 높았으며(p<0.05), 수세 횟수가 증가할수록 탄력성은 높은 경향이었다. 수세 횟수는 관능검사에 영향을 미치지 않았다(p>0.05). 이상에서 수세 횟수를 달리하여 제조한 수리미 간에 일반성분, 염용성 단백질, 수율, 이화학적 특성 및 조직감에서 차이를 보였고, 수세 횟수가 증가함에 따라 수리미의 색도가 좋은 것으로 나타났다.

Keywords

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