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논문 기본 정보

자료유형
학술저널
저자정보
Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science & Technology) Hwang, Jin-Won (Department of Animal Resources Technology, Gyeongnam National University of Science & Technology) Moon, Sungsil (Sunjin Meat Research Center) Choi, Yeung-Joon (Department of Seafood Science & Technology, Gyeongsang National University) Kim, Gap-Don (Department of Food Science & Biotechnology, Kyungnam University) Jung, Eun-Young (Division of Applied Life Science [BK21 Plus Program], Gyeongsang National University) Yang, Han-Sul (Division of Applied Life Science [BK21 Plus Program], Gyeongsang National University)
저널정보
한국축산식품학회 한국축산식품학회지 한국축산식품학회지 제34권 제2호
발행연도
2014.1
수록면
192 - 199 (8page)

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The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.
#imitation crab stick #surimi #mechanically deboned chicken hydrolysates #quality properties

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참고문헌 (38)

참고문헌 신청
AOAC / 2000 / Official methods of analysis / Association of Official Analytical Chemists google schola Arihara, K / 2001 / Peptide inhibitors for angiotensin I-converting enzyme from enzymatic hydrolysates of porcine skeletal muscle proteins / Meat Sci 57:319~324 google schola Belury, M. A / 2002 / Dietary conjugated linoleic acid in health: Physiological effects and mechanisms of action / An. Rev. Nutr 22:505~531 google schola Bhaskar, N / 2007 / Utilization of meat industry by products:protein hydrolysate from sheep visceral mass / Bioresour. Technol 98:388~394 google schola Brand-Williams, W / 1995 / Use of a free radical method to evaluate antioxidant activity / LWT-Food Sci. Technol 28:25~30 google schola

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