Frozen Stability of Proteins Recovered from Fish Muscle by Alkaline Processing

알칼리 공정으로 회수한 어육 단백질의 동결 안정성

  • Hur, Sung-Ik (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Lim, Hyeong-Soo (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, Jong-Hyun (Dept. of Food and Nutrition, Changwon College) ;
  • Choi, Yeung-Joon (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 허성익 (경상대학교 해양생명과학부) ;
  • 임형수 (경상대학교 해양생명과학부) ;
  • 김종현 (창원대학 식품조리과) ;
  • 최영준 (경상대학교 해양생명과학부)
  • Published : 2006.08.30


Frozen stability of proteins recovered from white croaker and jack mackerel have been tested by measuring oxidation of residual lipid, browning, total plate count, and texture of gel during storage at $-20^{\circ}C$. The oxidation of residual lipid in recovered protein from Jack mackerel increased up to 60 days, and then decreased. Both browning values significantly was increased after 90 days. Total plate count was $1.2{\times}10^4\;CPU/g$ for proteins recovered from white croaker and $3.2{\times}10^4\;CPU/g$ for proteins recovered from jack mackerel in 60 days. The breaking force, deformation, and whiteness of gel formed from proteins recovered from white croaker did not change up th 120 days significantly, while proteins recovered from jack mackerel did not form heat-induced gel in 120 day. Frozen storage of the recovered protein was limited to 90 days for white croaker and to 60 days for jack mackerel considering the gelling ability and textural properties.


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