• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.39-56
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• 1990

The effects of six kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of hair tail, yellow tail runner and dried pollack meat paste were investigated and animal meat(pork, chicken and hare meat complex) The formulation of six kind of phosphate complex employed to this experiment were made by mixing several phosphate such as sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassim pyrophosphate, sodium ultra-meta-phosphate, sodium-tetra-phosphate and monoglyceride at different mixture ratio Among the six kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium polyphosphate 40%, sodium pyrophosphate 30%, sodium tetra mata phosphate 10%, sodium ultra meta phosphate 10% was most effective on enchanging the W H. C, and protein solubility of hair tail, yellow tail runner dried pollack meat past and in case of pork, chicken and hare meat paste. Phosphate C complex which was formulated by mixing sodium polyphosphate 50%. sodium pyrophosphate 30%, sodium tetra meta phosphate 10%, potassium pyrophosphate 10%, was more effective them other phosphate complex, and thief optimum addition level was 0.5% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness and springiness value of Kamaboko(fish meat and pork, chicken, hare meat complex past meat product) were evaluted as best when 0.5% of Phosphate B complex was added The optimum cooking condition of Kamaboko to get good texture was heating for 20 minutes at 12$0^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.7 no.1
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• pp.41-42
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• 1978

Starch is widely used to make such fish meat paste products as Kamaboko and fish sausage in order to supplement the elasticity and increasing the weight of products. In this paper, the amounts of starch in the marketed products such as fish meat paste, fish sausage, beef sausage, hotdog sausage and pork ham were examined and discussed the relation between starch content and quality of the products. From the result, the amount of starch in steamed and packaged Kamaboko, steamed Kamaboboko, broiled fish meat paste(Chikuwa), fried fish meat paste products, fish sausage, pork ham and hotdog sausage were 9.6%, 13.9%, 14.6%, 18.5%, 12.2%, 11.9% and 19.2%, respectively. The result showed that the relation between the amount of starch added and quality of products were corelated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.567-573
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• 2003

Surimi yields from acid and alkaline processing of 5 fishes were compared to those from conventional processing Effect of sarcoplasmic protein and NaCl on heating gel from acid and alkaline surimi were also investigated by punch test and color. Yield of alkaline surimi was higher than that of conventional surimi. However, the breaking force, deformation and whiteness of heating gel from alkaline surimi were lower than those of heating gel from conventional surimi. The sarcoplasmic protein increased a breaking force and a deformation of gel. A breaking force was decreased, but deformation not significantly with NaCl concentration. Myosin heavy chain (MHC) and actin were greatly degraded in acid processing. Alkaline process for surimi is a valuable way of increasing the utilization of frozen and pelagic fishes, and making kamaboko-type products.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.138-145
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• 2003

The effects of adding egg white, bovine plasma protein(bpp), gelatin and gluten on the rheological properties of squid meat paste product(squid meat kamaboko) were examined by the measurements of jelly strength, texture, moisture content, water holding capacity(WHC) and folding test. The optimum added levels for jelly strength of squid meat kamaboko were 4% of egg white, 5% of bovine plasma protein, 3% of gelatin and 4% for gluten. However, it is no increase that at added additives of over this concentrations were. Bovine plasma protein gave the highest jelly strength among the all additives at every concentration. Folding tests value of the optimum added levels were all B value. In this case moisture content and water holding capacity were 72.06∼73.78% and 88.53∼91.11% in jumbo squid, also flying squid were 71.91∼72.89% and 90.21∼93.25%, respectively. The additives were increased the jelly strength, hardness and water holding capacity(WHC), and these effects were eliminated by adjusting the water-content to the value of the control sample without additives.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.562-570
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• 2019

To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.2
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• pp.73-78
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• 1992

To investigate the desirable index for evaluation of frozen surimi's grades, the relationship between indices for grading of surimi, such as ATPase activity $(Ca^{2+}-,\;Mg^{2+}-\;and\;EDTA-)4, solubility, viscosity and K-value of frozen surimi and jelly strength of kamaboko was studied. The myofibrillar $Ca^{2+}-ATPase$ activity and solubility from frozen surimi of grades SA, FA, A, RA and B gave values of $1.184\pm0.2,\;0.956\pm0.14,\;0.766\pm/0.07,\;0.453\pm0.07\;and\;0.227\pm0.08$(umoles Pi/min/mg) for $Ca^{2+}-$ATPase activity and $93.19\pm5,\;84.62\pm4,\;70.63\pm5,\;41.21\pm4\;and\;32.82\pm4(\%)$ for solubility, respectively. Therefore, the myofibrillar $Ca^{2+}-$ATPase activity and solubility of surimi were closely related to the jelly strength of kamaboko from same material, as the correlation coefficient were 0.9584 and 0.9849, respectively. K-value, the index of freshness, was related to the jelly strength of frozen surimi as the correlation coefficient 0.9053 and shown as SA $15.67\pm1.4,\;FA\;14.94\pm 3,\;A\;28.00\pm5,\;RA\;32.16\pm3\;and \;B\;48.68\pm 5(\%)$. $Mg^{2+}-$ and EDTA-ATPase activity and viscosity were not related to the jelly strength. The $Ca^{2+}-$ATPase activity and solubility were found to be useful index for evaluating the quality of frozen surimi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.4
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• pp.269-275
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• 1988

Inhibitory effects on bacterial growth by using lysozyme and mixtures of it with other antibacterial substances (sodium hexametaphosphate and sodium pyrophosphate) were investigated against the 7 kinds of hacterial strains isolated from putrefied surumi products. The growth inhibitory concentrations of lysozyme and lysozyme + sodium hexametaphosphate + sodium pyrophosphate against the bacteria were added to kamaboko, imitation crab meat and fried surumi, then viable cell count, pH and VBN were examined during the storage at $30^{\circ}C$ for 7 days. Lysozyme showed growth inhibitions against 6 of 7 isolates and the inhibition effect of mixture of antibacterial substances was multiplied against all the isolates compare with those of its individual use. Growth inhibitory effect of the substances on the bacteria was high in order of lysozyme + sodium pyrophosphate + sodium hexametaphosphate, lysozyme + sodium hexametaphosphate, lysozyme + sodium pyrophosphate and lysozyme. The most effective inhibitory concentration of mixture of the antibacterial substances in kamaboko and imitation crab meat was $0.05\%$ of lysozyme, $0.5\%$ of sodium pyrophosphate and $0.1\%$ sodium hexametaphosphate. But the bacterial growth was slightly inhibited in fried surumi even if the same concentration of the dipped mixture and the effect of the mixture was less than that of $0.2\%$ sorbic acid.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.253-257
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• 1985

Effects of four kinds of phosphate complex on the water holding capacity (W.H.C) and protein solubility of yellow-corvenia (Pseudosciance manchurica) and hair tail (Tichurus lepturus) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyrophosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mining sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko (fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 mimutes at $85^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.10 no.4
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• pp.544-548
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• 1997

Effects of four kinds of phosphate complex on the water holding capacity(W.H.C) and protein solubility of yellow-corvenia(Pseudosciance manchurica) and hair tail(Trichurus lepturns) meat paste were investigated. The formulations of four kinds of phosphate complex employed to this experiment were made by mixing several phosphates such as sodium polyphosphate, sodium pyro-phosphate, sodium acid pyro-phosphate, potassium pyro-phosphate, sodium tetra meta-phosphate, sodium ultra meta-phosphate and sodium hexa meta-phosphate, and monoglyceride at different mixture ratios. Among the four kinds of phosphate complex, phosphate B complex which was formulated by mixing sodium poly-phosphate 50%, sodium pyro-phosphate 20%, sodium tetra meta-phosphate 20%, sodium acid pyrophosphate 5% and sodium ultra meta-phosphate 5% was most effective on enhancing the W.H.C and protein solubility of yellow corvenia meat paste, and in case of hair tail meat paste, phosphate C complex which was formulated by mixing sodium poly-phosphate 40%, sodium pyro-phosphate 30%, potassium pyro-phosphate 15%, sodium tetra meta-phosphate 10%, and sodium hexa meta-phosphate 5% was more effective than other phosphate complex, and their optimum addition level was 0.4% respectively in weight of fish meat paste. Texture characteristics such as hardness, cohesiveness, and springiness value of Kamaboko(fish meat paste product) were evaluated as best when 0.3% of phosphate B complex was added. The optimum cooking condition of Kamaboko to get good texture was heating for 45 minutes at 85$^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.88-96
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• 1983

The effect of lowering water activity of various humectants has been reported in the previous papers. In this study, that effect of humectants used in combination with each other was discussed. Additionally, the Aw measurements were also compared to the predicted values of Aw derived from the equation of Raoult's law and the linear slope method by Sloan and Labuza. Each mixed humectant was thought to be salted-out by the other, and thus Aw values were observed to be somewhat lower as the result in all model preparations. The effect of lowering water activity by NaCl was the highest, and the efficiency of reduction of Aw was decreased in the order of NaCl, sodium lactate, glycerin, propylene glycol and sorbitol when each of them was combinated with other humectants. Aw values calculated by the equation of Raoult's law were not agreed so well to the measured Aw, so it was likely not to be the useful method for predicting Aw values in mixed humectants to far as they have showed higher ability for lowering Aw in the previous papers. The equations of prediction were derived from Aw values to be measured actually in the model Kamaboko.