게 페이스트 첨가 연제품의 제조 및 특성

Abstract

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture and protein content of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was . Total amino acid content (11,435 mg/100g) of added surimi gel was approximately less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.