Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Alkaline Pilot Processing for Recovery of Fish Muscle Protein and Properties of Recovered Protein

어육 단백질 회수를 위한 알칼리 Pilot 공정과 회수 단백질의 특성

  • Jang, Young-Boo (Dept. of Biotechnology & Bioengineering, Pukyong National University) ;
  • Kim, Gun-Bae (Major in Food Biotechnology, Kunsan National University) ;
  • Lee, Keun-Woo (Major in Food Biotechnology, Kunsan National University) ;
  • Choi, Yeung-Joon (Division of Marine Life Science/Institute of Marine Industry, Gyeongsang National University)
  • 장영부 (부경대학교 생물공학과) ;
  • 김근배 (군산대학교 식품공학과) ;
  • 이근우 (군산대학교 식품공학과) ;
  • 최영준 (경상대학교 해양생명과학부/해양산업연구소)
  • Published : 2006.08.30
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Abstract

Optimum operation condition for pilot scale of alkaline processing for fish muscle was investigated by measuring protein solubility, yield, texture, and water-holding capacity. Recovered protein yield was 33.2% for whole fish and 61.8% for minced muscle. Optimum homogenized speed and time, using industrial scale homogenizer, were 3,000 rpm and 5 min, respectively. Limited centrifugal force of continuous cylinder type was 4,000 rpm for recovering soluble protein, and 2,000 rpm for recovering precipitated proteins. The pH control agents such as citric acid, sodium phosphate and calcium oxide decreased the breaking force and deformation of recovered protein gel. The breaking force and deformation of the recovered proteins were high compared to conventional surimi. The breaking force and deformation were decreased by addition of salt, starch and bovine plasma proteins. Whiteness of recovered protein gel was lower than that of conventional surimi. Alkaline processing greatly decreased nitrogen content and chemical oxygen demand in waste water. The results suggest that alkaline processing has a potential as industrial production for recovering the proteins from fish muscle.

Pilot 공정으로 회수한 어육 단백질의 회수율은 전어체와 마쇄육에 대하여 각각 33.2%와 61.8%였다. 균질화 속도와 시간은 3,000 rpm에서 5분이 가장 적당하였으며, 용해 단백질의 회수는 4,000 rpm 이상, 침전 단백질의 회수는 2,000 rpm 이상의 원심속도가 적당하였다. pH 조절제로서 citric acid, sodium phosphate(tribasic) 및 calcium oxide는 pH 조절 효과는 있으나, 회수단백질 가열 젤의 물성을 현저히 감소시켰다. 알칼리 pilot 공정으로 회수한 단백질 가열 젤의 파괴강도와 변형 값은 수세 공정으로 회수한 단백질의 가열 젤에 비하여 우수하였고, 소금, 전분 및 소혈청 단백질의 첨가는 파괴강도와 변형 값을 감소시켰다. 백색도는 수세 공정으로 회수한 단백질에 비하여 낮았다. 알칼리 처리에 의한 어육 단백질의 회수 공정은 수세공정에 비하여 폐수의 오염 부하량을 현저히 감소시켰다. 이 같은 결과는 어육 단백질 회수를 위해 산업적 규모로 알칼리 공정을 적용할 수 있으며, 특히 수산 가공품의 중간 소재로 활용하기 위한 적색육 및 냉동 어육 단백질의 회수에 적절할 것으로 판단하였다.

Keywords

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