Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
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Effects of Trehalose and Oligosaccharide as Cryoprotectant in Chicken Surimi

계육 Surimi에 Trehalose와 Oligosaccharide의 냉동변성 방지효과

  • 이성기 (강원대학교 축산가공학과) ;
  • 민병진 (강원대학교 축산가공학과)
  • Published : 2002.03.01
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Abstract

Cryoprotective effects on chicken surimi during storage were investigated. Chicken surimi from mechanically deboned spent layer meat was prepared with 4 volumes of 0.5% NaCl washing, and then blended with or without cryoprotectants (8% trehalose, 8% oligosaccharide) prior to frozen storage at $-18^{\circ}C$ to 10 weeks Redness (a) of all surimi decreased during storage. Color stability increased during storage when lightness increased but redness decreased. At this Point, surimi maintained a better color quality as followed order; trehalose > oligosaccharide ) non-additive. Gel strength such as compressive force, hardness, adhesiveness and gumminess tended to decrease during frozen storage. Cryoprotectants provided significantly better textural properties than non-auditive. Surimi with trehalose showed the highest adhesiveness. In conclusion, trehalose and oligosaccharide seemed to be good cryoprotectants of chicken surimi. Especially, trehalose resulted in better cryoprotectant than oligosaccharide because of better color stability, better textural properties, and lower sweet characteristics.

계육 surimi에서 trehalose와 oligosaccharide의 단백질 냉동변성 방지효과를 구명하기 위하여 본 실험을 실시하였다. 기계발골노계육에 0.5% 소금물(고기:용액, 1:4)로 2회, 증류수로 1회 수세하여 surimi를 제조하였다. Trehalose와 oligosaccharide를 각각 8%씩 혼합한 후 $-18^{\circ}C$에서 10주간 냉동저장하였다. 모든 Surimi의 적색도(a*)는 냉동기간동안 감소하였다. 냉동기간중에 trehalose, oligosaccharide, 무첨가 순으로 명도가 높고 적색도와 황색도가 낮아 색택 안정성이 있는 것으로 나타났다. 냉동기간중 surimi의 gel 강도(압착력, 경도, 탄성, 점착성)는 감소하였지만, trehalose와 oligosaccharide 첨가가 무침가구에 비해 유의적으로 높은 수준을 유지하였다. 냉동기간중에 부착성은 trehalose 첨가가 가장 높았다. 따라서 이들 당류가 계육 surimi에 단백질 냉동변성방지제로 효과가 인정되었으며, trehalose는 감미도가 기존 설탕보다 낮고 색깔 및 물성에서 oligosaccharide 보다 더 우수한 것으로 판단되었다.

Keywords

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