Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Optimization of Processing of Surimi Gel from Unmarketable Cultured Bastard Halibut Paralichthys olivaceus using RSM

RSM을 이용한 비규격 제주산 양식 넙치(Paralichthys olivaceus)로부터 연제품의 가공 조건 최적화

  • Shin, Jun-Ho (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Kwon-Hyun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji-Sun (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Hyung-Jun (Children's Dietary Life Safety Division, Korea Food & Drug Administration) ;
  • Lee, Dong-Ho (Children's Dietary Life Safety Division, Korea Food & Drug Administration) ;
  • Heu, Min-Soo (Department of Food Science and Nutrition/Industry of Marine Industry, Gyeongsang National University) ;
  • Jeon, You-Jin (Department of Marine Life Science, Jeju National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 신준호 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박권현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이지선 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김형준 (식품의약품안전청 식생활안전과) ;
  • 이동호 (식품의약품안전청 식생활안전과) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2011.05.30
  • Accepted : 2011.10.06
  • Published : 2011.10.31
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Abstract

This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus. According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch, 5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at $5^{\circ}C$ for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was $1,257\;g{\times}cm$, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.

Keywords

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