Effects of Setting on the Quality Characteristics of the Smoked Alaska Pollock Roe Packed with Collagen Casing

Collagen Casing에 충진한 명란훈연제품의 품질특성에 대한 겔화의 영향

  • Choi, Seung-Hwa (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University) ;
  • Park, Jong-Hyuk (Food Analysis Center, Hanseo University) ;
  • Kim, Sang-Moo (Faculty of Marine Bioscience and Technology, Gangneung-Wonju National University)
  • 최승화 (강릉원주대학교 해양생명공학부) ;
  • 박종혁 (한서대학교 식품분석센터) ;
  • 김상무 (강릉원주대학교 해양생명공학부)
  • Published : 2009.10.31


Alaska pollock roe is mainly used as a raw material for fermented seafood, especially in the East Asia. Kernels of Alaska pollock roe are not valuable as a raw material and usually discarded as a waste product. In order to utilize the broken roes of Alaska pollock, the smoked product, a imitated sausage, was manufactured for commercial production. Texture intensity (hardness and gumminess) and sensory evaluation (taste and acceptability) of the smoked Alaska pollock roe packed with collagen casing were evaluated based on mixture design and regression models. At higher concentration of carrageenan and lower concentration of starch in the formula of the smoked Alaska pollock roe, higher texture intensity and sensory scores were obtained. pH values of all treatments (control, vacuum and $N_2$ packages) increased up to 6.28, 6.23 and 6.24 on 4 months of storage, respectively, and then decreased. The numbers of VBN, TBA and viable cell counts increased during storage periods, higher in control than in vacuum and $N_2$ packages. Coliform bacteria was not detected in all treatment during storage periods.


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