Surimi Processing Using Acid and Alkali Solubilization of Fish Muscle Protein

산과 알칼리 pH에서 어육 단백질의 용해를 이용한 수리미 제조

  • 박주동 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 정춘희 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 조득문 (창원대학교 식품영양학과) ;
  • 조민성 ;
  • 최영준 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2003.04.01


The surimi processing from jack mackerel and white croaker muscle using acidic and alkaline solubilization was evaluated. The optimum pH for solubilizing protein in acidic and alkaline range was around 2.5 and 10.5, respectively. The optimum pH value for recovery of protein was around 5. The protein solubility was decreased with increase of salt. The homogenized speed and time for maximum solubility were below 9,500 rpm and 30s, respectively The optimum ratio of water to minced muscle was 6 by evaluating breaking force, deformation and whiteness of cooked gel. The protein yield of alkaline processing is higher than that of conventional processing. In addition, the waste water of conventional processing had high solid, nitrogen content and chemical oxygen demand compare to those of acidic and alkaline processing.


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