Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
권호 표지
DOI QR코드

DOI QR Code

Quality of Bastard Halibut with Different Weights as a Surimi Source

연육 (surimi) 소재로서 어체중량이 다른 넙치의 품질 특성 비교

  • Heu, Min-Soo (Department of Food Science and Nutrition / Industry of Marine Industry, Gyeongsang National University) ;
  • Shin, Jun-Ho (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Park, Kwon-Hyun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Lee, Ji-Sun (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Noe, Yu-Ni (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University) ;
  • Jeon, You-Jin (Department of Marine Life Science, Jeju National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology / Institute of Marine Industry, Gyeongsang National University)
  • 허민수 (경상대학교 식품영양학과 / 해양산업연구소) ;
  • 신준호 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 박권현 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 이지선 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 노윤이 (경상대학교 해양식품공학과 / 해양산업연구소) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김진수 (경상대학교 해양식품공학과 / 해양산업연구소)
  • Received : 2010.08.13
  • Accepted : 2010.12.31
  • Published : 2011.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

This study investigated the physicochemical and enzymatic properties of unmarketable cultured bastard halibut (Paralichthys olivaceus) of different weights as a potential source of surimi and surimi gel. The proximate composition of cultured bastard halibut of different weights did not differ significantly at P<0.05 (light weight (LBH) 400~500 g, medium weight (MBH) 600~800 g, and heavy weight (HBH) > 1,000 g). Compared to Alaska pollock muscle, the bastard halibut muscle had a 4% higher crude protein content and 6% lower moisture content. The collagen content of LBH bastard halibut muscle was 1.58 g/100 g, which was lower than or no different from bastard halibut weighing different amounts. Regardless of fish weight or pH, the enzymatic activities of crude fish extracts ranged from 0.34~0.48 U/mg for casein and hemoglobin, 11.0~12.7 U/mg for LeuPNA, 5.4~6.1 U/mg for ArgPNA, 2.3~2.9 U/mg for SAAPFNA, and 0.1~0.2 U/mg for BAPNA. The yield of surimi gel from LBH was 24.4%, which was similar to that from MBH and lower than that from HBH. The surimi gel from LBH was similar to that from HBH, while weaker than that from MBH. The surimi gel from LBH gel was stronger than grade SA gel from commercial Alaska pollock.

Keywords

References

  1. Anson ML. 1937. The estimation of pepsin, trypsin papain and cathepsin with hemoglobin. J Physiol 22, 79-89.
  2. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemists, Washington DC., U.S.A., 69-74.
  3. Bonete MJ, Manjon A, Llorca F and Iborre JL. 1984. Acid proteinase activity in fish-I. Comparative study of extraction of cathepsin B and D from Mujil auratus muscle. Comp Biochem Physiol 78B, 203-206.
  4. Cha SH, Jo MR, Lee JS, Lee JH, Ko JY and Jeon YJ. 2009. Preparation and texture characterization of surimi gel using a unmarketable rearing olive flounder. J Kor Fish Soc 42, 109-115. https://doi.org/10.5657/kfas.2009.42.2.109
  5. Erlanger BF, Edel F and Cooper AG. 1966. The action of chymotrypsin on two new chromogenic substrates. Arch Biochem Biophys 155, 206-210.
  6. Erlanger BF, Kokowsky N and Cohen W. 1961. The preparation and properties of two new chromogenic substrates of trypsin. Arch Biochem Biophys 95, 271-278. https://doi.org/10.1016/0003-9861(61)90145-X
  7. Heu MS, Shin JH, Park KH, Lee JS, No YI, Jeon YJ and Kim JS. 2010. Quality of surimi from unmarketable bastard halibut as affected by the region where cultured. J Kor Fish Soc 43, 391-398. https://doi.org/10.5657/kfas.2010.43.6.598
  8. Jang MS, Kang YJ, Kim KW, Kim KD, Lee HM and Heo SB. 2009. Quality characteristics of cultured olive flounder Paralichthys olivaceus fed with extruded pellet; 1. Comparison of fatty acid and amino acid contents. Korean J Food Sci Technol 41, 42-49.
  9. Kim JM, Liu CH, Eun JB, Park JW, Oshimi R, Hayashi K, Ott B, Aramaki T, Sekine M, Horikita Y, Fujimoto K, Aikawa T, Welch L, Long R. 1996. Surimi from fillet frames of channel catfish. J Food Sci 61, 428-431, 438. https://doi.org/10.1111/j.1365-2621.1996.tb14209.x
  10. Kim SH. 1978. Processing of steamed fish jelly product from hagfish. Bull Korean Fish Soc 11, 197-203.
  11. Lee KH, You BJ, Suh JS, Jeong IH, Jung WJ, Lee BH and Kang JO. 1985. Processing of ready to cook food materials with dark fleshed fish. 2. Processing of ready-to cook low salt mackerel fillet. Bull Korean Fish Soc 18, 401-408.
  12. Lowry OH, Watanabe NJ, Farr AL and Randall RJ. 1951. Protein measurement with the Folin-phenol reagent. J Biol Chem 193, 265-269.
  13. Makinodan Y and Ikeda S. 1971. Studies on muscle protease-V. On the existence of cathepsin A, B and C. Bull Japan Soc Sci Fish 37, 1002-1006. https://doi.org/10.2331/suisan.37.1002
  14. Okada M. 1964. Effect of washing on the gelly forming ability of fish meat. Nippon Suisan Gakkaishi 30, 255-261. https://doi.org/10.2331/suisan.30.255
  15. Park CH, Lee JH, kang KT, Park JW and Kim JS. 2004. Characterization of acid-soluble collagen from Alaska pollock surimi processing by-products (refiner discharge). Food Sci Biotechnol 16, 549-556.
  16. Park DK, Lee SK and Lee JB. 1968. A study on the material of fish paste using shark meats. Bull Korean Fish Soc 1, 87-96.
  17. Park JW. 1994. Functional protein additives in surimi gels. J Food Sci 59, 525-527. https://doi.org/10.1111/j.1365-2621.1994.tb05554.x
  18. Park JW and Morrisey MT. 2000. Manufacturing of surimi from light muscle fish. In: Surimi and Surimi Seafood, Park JW, ed. Marcel Dekker, Inc., New York, U.S.A., 23-58.
  19. Park YH, Kim DS, Chun SJ, Kang JH and Park JW. 1985a. Processing of fish meat paste products with dark-fleshed fishes. (1) Processing of meat paste product with sardine. Bull Korean Fish Soc 18, 339-351.
  20. Park YH, Kim DS, Chun SJ, Kang JH and Park JW. 1985b. Processing of fish meat paste products with dark-fleshed fishes. (2) Processing of meat paste product with mackerel. Bull Korean Fish Soc 18, 352-362.
  21. Park YH, Kim SB and Chang DS. 1995. Seafood Processing. Hyungsul Publishing Ltd., Korea 73-114, 791-838.
  22. Pyeun JH, Lee DS, Kim DS and Heu MS. 1996. Activity screening of the proteolytic enzymes reponsible for post-mortem degradation of fish tissues. J Kor Fish Soc 29, 296-308.
  23. Reddy K and Enwemeka CS. 1996. A simplified method for the analysis of hydroproline in biological tissues. Clin Biochem 29, 225-229. https://doi.org/10.1016/0009-9120(96)00003-6
  24. Steel RGD and Torrie JH. 1980. Principle and Procedures of Statistics. 1st ed. Tokyo. McGraw-Hill Kogakusha. Japan, 187-221.
  25. Ueno R, Sakanaka K, Ikeda S and Horoguchi Y. 1988. Purification of pepstatin insensitive protease from mackerel white muscle. Nippon Suisan Gakkaishi 54, 691-697. https://doi.org/10.2331/suisan.54.691
  26. Wu MC. 1992. Manufacture of surimi-based products. In Surimi Technology, Lanier TC. and Lee CM, eds. Marcel Dekker Inc, New York, U.S.A.,
  27. You SG. 2003. Fundamental Aquaculture. Gudeck Publishing Co., Busan. Korea 101-113.

Cited by

  1. Development of Salted Semi-dried Common Gray Mullet Mugil cephalus using Response Surface Methodology vol.48, pp.6, 2015, https://doi.org/10.5657/KFAS.2015.0839
  2. A Study on Development of Protein Materials using Dead Flatfish from Fish Farms(1) -Antioxidant Functional Properties- vol.22, pp.11, 2013, https://doi.org/10.5322/JESI.2013.22.11.1465
  3. Processing and Property of Olive Flounder Paralichthys olivaceus Steak vol.27, pp.1, 2015, https://doi.org/10.13000/JFMSE.2015.27.1.98
  4. Quality of Bastard Halibut Surimi Gel as Affected by Harvested Time of Unmarketable Cultured Bastard Halibut Paralichthys olivaceus vol.44, pp.3, 2011, https://doi.org/10.5657/KFAS.2011.0191
  5. Processing and Property of Olive Flounder Paralichthys olivaceus Terrine vol.27, pp.4, 2015, https://doi.org/10.13000/JFMSE.2015.27.4.1084
  6. Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (Paralichthys olivaceus) Surimi Gel vol.26, pp.7, 2021, https://doi.org/10.3390/molecules26071901