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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Surimi Processing Using Acid and Alkali Solubilization of Fish Muscle Protein

산과 알칼리 pH에서 어육 단백질의 용해를 이용한 수리미 제조

  • 박주동 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 정춘희 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 김진수 (경상대학교 해양생물이용학부/해양산업연구소) ;
  • 조득문 (창원대학교 식품영양학과) ;
  • 조민성 ;
  • 최영준 (경상대학교 해양생물이용학부/해양산업연구소)
  • Published : 2003.04.01
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Abstract

The surimi processing from jack mackerel and white croaker muscle using acidic and alkaline solubilization was evaluated. The optimum pH for solubilizing protein in acidic and alkaline range was around 2.5 and 10.5, respectively. The optimum pH value for recovery of protein was around 5. The protein solubility was decreased with increase of salt. The homogenized speed and time for maximum solubility were below 9,500 rpm and 30s, respectively The optimum ratio of water to minced muscle was 6 by evaluating breaking force, deformation and whiteness of cooked gel. The protein yield of alkaline processing is higher than that of conventional processing. In addition, the waste water of conventional processing had high solid, nitrogen content and chemical oxygen demand compare to those of acidic and alkaline processing.

산과 알칼리 수리미 제조공정을 확립하기 위하여 단백질 가용화와 회수를 위한 최적 pH, 이온강도의 영향, 균질화 조건, 마쇄육에 대한 수도수의 비 및 수율을 검토하고, 산 및 알칼리 수리미 공정에 따른 폐수의 오염 저감 효과를 수세수리미와 비교하였다. 어육 단백질을 추출하기 위한 최적 pH는 2.5와 10.5부근이었으며, 가용성 단백질의 침전 회수를 위한 최적 pH는 5.0 부근이었다. 추출 용액의 이온강도 증가는 어육 단백질의 추출량을 현저히 감소시키는 것으로 나타났고, 균질화를 위한 최적 조건은 9500 rpm 이하에서 30초였다. 원심분리 부하량과 파괴강도 및 변형값을 고려한 최적수량은 어육에 대하여 6배량이었다. 산 혹은 알칼리 공정의 수리미 수율은 수세 공정에 비하여 높았으며, 폐수의 오염 부하량은 현저히 낮은 것으로 나타났다.

Keywords

References

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