Effects of Various Additives on the Thermal Properties and Gel Structure of Mackerel Surimi Prepared by Alkaline Washing under Reduced Pressure

몇가지 첨가물이 감압 알칼리 수세한 고등어 Surimi의 열특성 및 Gel 조직에 미치는 영향

  • Park, Hyung-Sun (Department of Food Science and Technology, Kyungsung University) ;
  • Park, Sang-Woo (Department of Food Science and Technology, Kyungsung University) ;
  • Yang, Seung-Taek (Department of Food Science and Technology, Kyungsung University)
  • 박형선 (경성대학교 식품공학과) ;
  • 박상우 (경성대학교 식품공학과) ;
  • 양승택 (경성대학교 식품공학과)
  • Published : 1998.12.01


An attempt was made to investigate the effects of additives (3%) such as egg white, soybean protein, corn starch and Read Amity-N (green bean starch 85%+psyllium husk 10%) on the thermal properties and gel structures of mackerel surimi and to examine the quality of surimi by using differential scanning calorimetry (DSC), rheometry and scanning electron microscopy (SEM). The thermal transition temperatures of mackerel surimi protein were 40, 52, 67 and $79^{\circ}C$ after those temperatures were changed to 37, 46, 57 and $76^{\circ}C$ after adding salt (3% NaCl). Addition of Read Amity-N and corn starch to surimi showed new peak at the temperature of $90^{\circ}C\;and\;92^{\circ}C$, respectively. The enhancing effects of gel strengths of mackerel surimi cooked gels prepared from adding four kinds of additives, respectively, were egg white > soybean protein > Read Amity-N > corn starch in order. Scanning electron microscopy showed a difference in fine structures between the cooked gels which were prepared with and without additives. Dispersion profiles of protein were more thick in cooked gel prepared with additive than in cooked gel prepared without additive.


additives;mackerel surimi gel;DSC;SEM;gel strength