가열 겔 형성능을 가진 오징어 Surimi와 Surimi-based 제품을 위한 첨가물의 최적화 = Formulation of Surimi and Surimi-based Products with Acceptable Gelling Ability from Squid Muscle

다국어 초록 (Multilingual Abstract)

We investigated the optimum formulation to improve the gelling ability of squid, Dosidicus gigas, surimi. The solubility of minced squid muscle was highest at pH 10.7, and lowest at pH 5.0. The yields of conventional surimi and protein recovery after alkaline pH-shift processing were 68.1±2.4% and 65.3±2.6%, respectively, whereas the protein recovery with acidic pH-shift processing was only 21.2±1.6%. The addition of 5% starch decreased the breaking force regardless of the kind of starch, while the mixture of corn, potato, and wheat starch (total 15%) increased the breaking force by up to 1.9 fold. The addition of 5% egg white, 5% porcine plasma protein, 0.3% CaCl_2, and 0.3% Polymix GA significantly increased the breaking force (P<0.05). None of the ingredients examined in this study significantly affected the deformation value (P<0.05). The optimum concentrations of egg white and CaCl_2 to obtain a breaking force of 55 g and a whiteness of 70 were 2.69% and 0.22%, respectively.

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