Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Quality of Bastard Halibut Surimi Gel as Affected by Harvested Time of Unmarketable Cultured Bastard Halibut Paralichthys olivaceus

생산시기가 비규격 넙치 (Paralichthys olivaceus) 연제품의 품질에 미치는 영향

  • 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) ;
  • Kim, Hyung-Jun (Children's Dietary Life Safety Division, Korea Food & Drug Administration) ;
  • Heu, Min-Soo (Department of Food Science and Nutrition/Industry of Marine Industry, Gyeongsang National University) ;
  • Jeon, You-Jin (Faculty of Marine Biomedical Science, Jeju National University) ;
  • Kim, Jin-Soo (Department of Seafood Science and Technology/Institute of Marine Industry, Gyeongsang National University)
  • 신준호 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 박권현 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 이지선 (경상대학교 해양식품공학과/해양산업연구소) ;
  • 김형준 (식품의약품안전청 식생활안전과) ;
  • 허민수 (경상대학교 식품영양학과/해양산업연구소) ;
  • 전유진 (제주대학교 해양의생명과학부) ;
  • 김진수 (경상대학교 해양식품공학과/해양산업연구소)
  • Received : 2010.10.12
  • Accepted : 2011.06.15
  • Published : 2011.06.30
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Abstract

In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.

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