Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Physico-chemical Characteristics of Surimi by Washing Method and pH Control Level of Chopped Chicken Breast

분쇄닭가슴살의 수세 방법과 pH 조절 수준에 따른 Surimi의 이화학적 특성

  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University) ;
  • Ha, J.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, S.M. (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Y.J. (Division of Marine Bioscience and Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, J.S. (Divisionof Marine Bioscience and Institute of Marine Industry, Gyeongsang National University)
  • 박기훈 (진주산업 대학교 동물소재공학과) ;
  • 진상근 (진주산업 대학교 동물소재공학과) ;
  • 김일석 (진주산업 대학교 동물소재공학과) ;
  • 하지희 (진주산업 대학교 동물소재공학과) ;
  • 강석모 (진주산업 대학교 동물소재공학과) ;
  • 최영준 (경상대학교 해양생물이용학부) ;
  • 김진수 (경상대학교 해양생물이용학부)
  • Published : 2005.12.31
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Abstract

The objective of this study was to investigate the physico-chemical characteristics of chicken breast surimi processed by four times washing (C) and adjustment to pH 3.0 (T1) and pH 11.0 (T2). Water, crude protein, myofibrillar protein and yield of the treatment C were lower compared to other two treatments. Crude fat of T2 was higher than other two treatments. pH, WHC, breaking force and deformation were not different among the treatments. Shear force of T2 was the highest, followed by T1 and C. L* of T2 and a* of T1 were lower than other two treatments. b* of C was the highest, while T2 was the lowest. Brittleness and hardness in textural properties were not different among the treatments. Cohesiveness of T1 was the lowest among three treatments. Springiness and chewiness of T1 and T2 were higher than those of treatment C, respectively. Gumminess of T2 were higher compared to C and T1. Appearance and flavor in sensory evaluation were the highest in T1 and the lowest in C among three treatments. Color, aroma, juiciness, tenderness and overall acceptability were not different among the treatments. In conclusion, physico-chemical quality of chicken breast surimi was the highest in T2 among three treatments.

닭가슴살을 이용해서 수리미 제조 시 4회 수세한 처리구 C, pH 3.0으로 산 처리한 T1, pH 11.0으로 알칼리 처리한 T2로 하여 그 품질 특성을 비교한 결과 일반성분에서 수분, 조 단백질과 염용성 단백질 및 수율은 수세법에 의한 C에 비하여 pH 조절법으로 한 두 구가 높았으며, 조지방 함량은 T2가 다른 두 구에 비하여 높았다. pH, 보수력, 파괴강도, 변형값은 처리 간에 유의적인 차이를 보이지 않았다. 전단가는 T2가 가장 높았고, T1, C 순이었다. 색의 L*값은 T2가 다른 두 구보다 낮았으며, a*값은 T1이 다른 두 구에 비하여 낮았다. b*값은 C가 가장 높았고, T2가 가장 낮았다. 조직감에서 표면경도 및 경도는 처리 간에 유의적인 차이를 보이지 않았으며, 응집성은 T1이 다른 두 구보다 낮았으며, 탄력성과 씹힘성은 C에 비하여 T1과 T2가 높았다. 검성은 C와 T1에 비하여 T2가 높았다. 조직감의 대부분 항목에서 T2가 가장 높았다. 관능검사 결과 외관과 맛은 T1이 가장 높고, C가 가장 낮았다. 색, 향, 다즙성, 연도 및 전체적인 기호도는 처리 간에 유의적인 차이가 없었다. 종합적으로 수세법으로 처리한 C 보다는 산과 알칼리 처리한 T1과 T2가 수율과 전반적인 조직 특성에서 양호하였으며, pH 조절한 산과 알칼리 처리 간에는 산 처리한 T1 보다는 T2가 육색면에서 명도는 낮았으나 전단가가 높아 더 치밀한 조직을 나타내었다.

Keywords

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