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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 162 - 167 (6page)
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초록· 키워드
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Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.
목차
등록된 정보가 없습니다.
참고문헌 (23)
참고문헌 신청
AOAC / 1995 / Association of Official Analytical Chemists. 16th ed
Bourtoom, T. / 2009 / Recovery and characterization of proteins precipitated from surimi wash-water / LWT-Food Sci. Technol 42:599~605
Clark, J. M. / 1977 / Experimental biochemistry / W.H. Freeman & Company :3358
Cortez-Vega, W. R. / 2012 / Comparisons of the properties of whitemouth croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material / Food Nutr. Sci 3:1480~1483
Cortez-Vega, W. R. / 2015 / Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology / J. Food Sci. Technol 52:763~772
Bourtoom, T. / 2009 / Recovery and characterization of proteins precipitated from surimi wash-water / LWT-Food Sci. Technol 42:599~605
Clark, J. M. / 1977 / Experimental biochemistry / W.H. Freeman & Company :3358
Cortez-Vega, W. R. / 2012 / Comparisons of the properties of whitemouth croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material / Food Nutr. Sci 3:1480~1483
Cortez-Vega, W. R. / 2015 / Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology / J. Food Sci. Technol 52:763~772
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