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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Collagen casing에 충진한 명란훈연제품의 품질특성은 다음과 같다. 대조구 및 set 제품에서 carrageenan의 첨가량이 많을수록, 전분의 양이 적을수록 texture(hardness and gumminess) 및 관능적(taste 및 acceptability) 특성이 높게 측정되었고, 명란훈연제품 제조 시 setting은 gumminess 강도를 크게 증가하였다. Set 제품에 있어서 조미성분의 최적 배합비율은 roe, starch 및 carrageenan을 각각 88.50, 5.00 및 2.00으로 배합한 제품이 경제적 측면에서 양호한 것으로 생각되며, 진공 및 질소포장에 따른 저장기간 중의 품질변화는 다음과 같다. 모든 시료에서 pH는 저장 4개월째까지 증가 하였다가 감소였으며, 일반포장 제품이 진공 및 질소포장에 비하여 pH 변화가 높았다. 휘발성 염기성질소량 및 TBA 값은 일반포장을 한 제품에서는 저장기간이 증가할수록 증가하였으며, 진공 및 질소포장 제품은 저장 2개월째까지는 변화가 없다가 저장 4개월째부터 저장기간이 증가할수록 증가하였다. 총균수는 일반포장 제품이 진공 및 질소포장에 비하여 저장기간 동안에 높은 수치를 나타내었으며, 대장균군은 모든 시료에서 저장기간 동안에 음성으로 측정되었다. Collagen casing에 충진한 명란훈연제품의 품질은 cellulose casing에 충진한 제품과 저장 중 뚜렷한 품질차이가 없었으며, Wienner sausage와 같이 소규모 훈연제품의 생산에 적합하다고 판단된다. 그러므로 명란훈연제품은 새로운 형태의 수산가공식품으로 건강지향적인 소비자들의 기호에 적합하므로 산업화 가능성이 높은 제품이라고 판단된다.

Keywords

References

  1. Lee YW, Kim JG. 1995. A study on the shelf-life of sausages in refrigerated storage. J Food Hyg Safety 10: 113-131.
  2. KDFA (Korea Food Drug & Administration). 2000. Food Code . Seoul. p 128-136.
  3. Hur SS, Choi YH. 1990. Effects of processing temperature and relative humidities on the sausage cooking time and prediction models of cooking time. Korean J Food Sci Technol 22: 325-333.
  4. Ministry for Food, Agriculture, Forestry and Fisheries. 2008. Food, Agriculture, Forestry and Fisheries Yearbook. p 344.
  5. Bloukas JG, Paneras ED, Papadima S. 1997. Effect of carrageenan on processing and quality characteristics of low-fat frankfurters. J Muscle Foods 8: 63-83. https://doi.org/10.1111/j.1745-4573.1997.tb00378.x
  6. Matulis RJ, Mckeith FK, Sutherland JW, Brewer MS. 1995. Sensory characteristics of frankfurters as affected by salt, fat, soy protein, and carrageenan. J Food Sci 60: 48-54. https://doi.org/10.1111/j.1365-2621.1995.tb05604.x
  7. Lin KW, Keeton JT. 1998. Textural and physicochemical properties of low-fat, precooked ground beef patties containing carrageenan and sodium alginate. J Food Sci 63: 571-574. https://doi.org/10.1111/j.1365-2621.1998.tb15787.x
  8. Xiong YL, Noel DC, Moody WG. 1999. Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt. J Food Sci 64: 550-554. https://doi.org/10.1111/j.1365-2621.1999.tb15083.x
  9. Motzer EA, Reynolds AE, Lyon CE. 1998. Quality of restructured hams manufactured with PSE pork as affected by water binders. J Food Sci 63: 1007-1011. https://doi.org/10.1111/j.1365-2621.1998.tb15843.x
  10. Okada M. 1959. Application of setting phenomenon for improving the quality of kamaboko. Bull Tokai Reg Fish Res Lab 24: 67-72.
  11. Hashimoto A, Nishimoto S, Katoh N. 1986. Quality control of gel-forming ability in the manufacturing of the "Kamaboko". 3. Effects of temperature and length of incubation period of salted fish paste on the gel strength of kamaboko, made from 3 different species of fish. Bull Fac Fish Hokkaido University 37: 85-94.
  12. Stone AP, Stanley DW. 1992. Mechanisms of fish muscle gelatin. Food Res Int 25: 381-388. https://doi.org/10.1016/0963-9969(92)90113-J
  13. Kim SH, Carpenter JA, Lanier TC, Wicker L. 1993. Setting response of Alaska pollock surimi compared with beef myofibrils. J Food Sci 58: 531-534. https://doi.org/10.1111/j.1365-2621.1993.tb04317.x
  14. Ma L, Grove A, Barbosa-Canovas GV. 1996. Viscera characterization of surimi gel. Effects of setting and starch. J Food Sci 61: 881-883. https://doi.org/10.1111/j.1365-2621.1996.tb10894.x
  15. Kim IS, Jin SK, Hah KH. 2004. Quality comparison of sausage and can products in Korean market. Korean J Food Sci Ani Resour 24: 50-56.
  16. Park JH, Kim YM, Kim SM. 2006. Effects of setting on the texture intensity of smoked Alaska pollock roe sausage with cellulose casing and its quality characteristics during storage. J Korean Soc Food Sci Nutr 35: 96-103. https://doi.org/10.3746/jkfn.2006.35.1.096
  17. AOAC. 1995. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 17.
  18. Zayas JF, Lin CS. 1989. Effect of the pretreatment of corn germ protein on the quality characteristics of frankfurters. J Food Sci 54: 1452-1456. https://doi.org/10.1111/j.1365-2621.1989.tb05133.x
  19. Bourne MC. 1968. Texture profiles of ripening pears. J Food Sci 33: 323-329. https://doi.org/10.1111/j.1365-2621.1968.tb01354.x
  20. Yoon WB, Park JW, Kim BY. 1997. Surimi-starch interactions based on mixture design and regression models. J Food Sci 62: 555-560. https://doi.org/10.1111/j.1365-2621.1997.tb04429.x
  21. Person D. 1973. Estimation TVN and TMA by conway microdiffusion technoque. In Laboratory Techniques in Food Analysis. Butterworth, London, England. p 170-171.
  22. Tarladgis BG, Matts BM, Younathan MT. 1960. A distillation method for the quantitative determination on malonaldehyde in rancid food. J Am Oil Chem Soc 37: 44-48. https://doi.org/10.1007/BF02630824
  23. Clesceri LS, Greenberg AE, Trussell RR. 1989. Standard methods for the examination of water and wastewater. American Public Health Association, Washington DC, USA. p 9-65.
  24. Kumazawa Y, Numazawa T, Seguro K, Motoki M. 1995. Suppression of surimi gel setting by transglutaminase inhibitors. J Food Sci 60: 715-726. https://doi.org/10.1111/j.1365-2621.1995.tb06213.x
  25. Kim SH, Carpenter JA, Lanier TC, Wicker L. 1993. Setting response of Alaska pollock surimi compared with beef myofibrils. J Food Sci 58: 531-534. https://doi.org/10.1111/j.1365-2621.1993.tb04317.x
  26. Defreitas Z, Sebranek JG, Olson DG, Carr JM. 1997. Freeze/thaw stability of cooked pork sausages as affected by salt, phosphate, pH, and carrageenan. J Food Sci 62: 551-554. https://doi.org/10.1111/j.1365-2621.1997.tb04428.x
  27. Fernandez P, Cofrades S, Solas MT, Carballo J, Jimenez Colmenero F. 1998. High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan. J Food Sci 63: 267-271. https://doi.org/10.1111/j.1750-3841.1998.00267.pp.x
  28. Lee YW, Kim JG. 1997. A study on the shelf-life of hams and sausage in refrigerated storage. J Food Hyg Safety 12: 26-38.
  29. Ho CP, Huffman DL, Bradford DD, Egbert WR, Mikel WB, Jones WR. 1995. Storage stability of vacuum packaged frozen pork sausage containing soy protein concentrate, carrageenan or antioxidants. J Food Sci 60: 257-261. https://doi.org/10.1111/j.1365-2621.1995.tb05650.x
  30. Langlois BE, Kemp JD. 1974. Microflora of fresh and dry cured hams and affected by fresh ham storage. J Animal Sci 38: 525-530. https://doi.org/10.2527/jas1974.383525x
  31. Adams MR, Baker T, Forrest CL. 1987. A note on shelf-life extension of British fresh sausage by vacuum packing. J Appl Bacteriol 63: 227-232. https://doi.org/10.1111/j.1365-2672.1987.tb04940.x
  32. Careri MJ, Mangia A, Barbieri G, Bolzoni L, Virgili R, Parolari G. 1993. Sensory property relationships to chemical data of Italian-type dry-cured ham. J Food Sci 58: 968-972. https://doi.org/10.1111/j.1365-2621.1993.tb06090.x
  33. Haung CC, Lin CW. 1993. Drying temperature and time affect on quality of chinese-style sausage inoculated with lactic acid bacteria. J Food Sci 58: 249-253. https://doi.org/10.1111/j.1365-2621.1993.tb04249.x
  34. Bradford DD, Huffman DL, Egbert WR, Mikel WB. 1993. Potassium lactate effects on low-fat fresh pork sausage chubs during simulated retail distribution. J Food Sci 58: 1245-1253. https://doi.org/10.1111/j.1365-2621.1993.tb06157.x
  35. Brewer MS, Mckeith F, Martin SE, Dallmier AW, Meyer J. 1991. Sodium lactate effects on shelf-life, sensory, and physical characteristic of fresh pork sausage. J Food Sci 56: 1176-1178. https://doi.org/10.1111/j.1365-2621.1991.tb04727.x
  36. Love JD, Pearson AM. 1974. Metmyoglobin and nonheme iron as prooxidants in cooked meat. J Agric Food Chem 22: 1032-1036. https://doi.org/10.1021/jf60196a010
  37. Akira A. 1970. Preservative effect of egg with lysozyme on vienna sausage. J pn J Zooteck Sci 46: 152-154.
  38. Lamkey JW, Leak FW, Tuley WB, Dallmier AW, Meyer J. 1991. Assessment of sodium lactate addition to fresh pork sausage. J Food Sci 56: 220-223. https://doi.org/10.1111/j.1365-2621.1991.tb08015.x