닭가슴살 Surimi의 이화학적 특성에 미치는 pH 조절의 영향

닭가슴살 Surimi의 이화학적 특성에 미치는 pH 조절의 영향

This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively....

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Veröffentlicht in:Korean journal for food science of animal resources 2006, Vol.26 (1), p.64-69
Hauptverfasser: 진상근, 김일석, 허선진, 박기훈, 하지희, 강석모, 최영준, 김진수, Jin Sang-Keun, Kim Il-Suk, Hur Sun-Jin, Park Ki-Hun, Ha Ji-Hee, Kang Seoc-Mo, Choi Yeung-Joon, Kim Jin-Soo
Format: Artikel
Sprache:kor
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Zusammenfassung:This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (pT1 (pT3>T2 순이었으며, 조단백질 및 조지방 함량은 알칼리 처리한 구들이 산 처리한 구들에 비하여 높았으며, 염용성 단백질 추출성, 보수력 및 육색 $L^*$값은 동일한 산과 알칼리 처리구 내에서 pH가 높을수록 높게 나타났다(pT4>T1 순이었고, 응집성과 검성은 T1이 다른 세 처리구들에 비하여 낮았으며, 탄력성은 T4가 가장 높고 T2가 가장 낮았다(p
ISSN:1225-8563
2234-246X