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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.1
- 수록면
- 143 - 147 (5page)
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초록· 키워드
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The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (κ)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of κ-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of κ-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% κ-carrageenan and KCl had the highest breaking force and gel strength. The addition of κ-carrageenan caused an increase in the whiteness values of the surimi gels.
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참고문헌 (19)
참고문헌 신청
Abbasi S / 2004 / Gelation of ι-carrageenan and micellar casein mixtures under high hydrostatic pressure / J Agric Food Chem 52 : 1705 ~ 1714
Brewer MS / 2012 / Reducing the fat content in ground beef without sacrificing quality: a review / Meat Sci 91 : 385 ~ 395
Chiovitti A / 1997 / Cell-wall polysaccharides from Australian red algae of the family Solieriaceae (Gigartinales, Rhodophyta): novel, highly pyruvated carrageenans from the
Hunt A / 2009 / Roles of starch in surimi seafood: a review / Food Rev Int 25 : 299 ~ 312
Hunt A / 2013 / Alaska pollock fish protein gels as affected by refined carrageenan and various salts / J Food Qual 36 : 51 ~ 58
Brewer MS / 2012 / Reducing the fat content in ground beef without sacrificing quality: a review / Meat Sci 91 : 385 ~ 395
Chiovitti A / 1997 / Cell-wall polysaccharides from Australian red algae of the family Solieriaceae (Gigartinales, Rhodophyta): novel, highly pyruvated carrageenans from the
Hunt A / 2009 / Roles of starch in surimi seafood: a review / Food Rev Int 25 : 299 ~ 312
Hunt A / 2013 / Alaska pollock fish protein gels as affected by refined carrageenan and various salts / J Food Qual 36 : 51 ~ 58
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