학술논문
Effects of Bundle Type and Substitution with Spent Laying Hen Surimi on Quality Characteristics of Imitation Crabsticks
이용수 5
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Sang-keun Jin Jung-seok Choi Gap-don Kim
- 간행물 정보
- 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제2호, 200~209쪽, 전체 10쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2017.04.30
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국문 초록
영문 초록
The purpose of this study was to evaluate the effects of bundle type (BT) and substitution with spent laying hen (SH) surimi on quality characteristics of imitation crabsticks made from Alaska Pollack (AP) during 6 wk of cold storage. Diagonally bundled samples had poorer gel characteristics and more lipid oxidation when compared with straight bundled ones (p< 0.01). However, BT did not affect sensory characteristics (p >0.05). SH substitution had an effect on most quality characteristics of imitation crabsticks; darker and poorer gel characteristics were observed and its effect on sensory evaluation was seen at the initial storage. Thus, BT and SH substitution can be considered to have a slight effect on eating quality of imitation crabsticks, despite their negative effects on color, gel characteristics, and lipid oxidation.
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