OPEN ACCESS plSSN : 0374-8111 | elSSN : 2287-8815
OPEN ACCESS plSSN : 0374-8111elSSN : 2287-8815
HOME Article Archive Search for Archives
SEARCH FOR ARTICLE
kfas, vol. 55, no. 5, pp.655-661, October, 2022

Changes in Properties of Polysaccharide Iota Carrageenan-added Surimi
Mixture During Cold Storage

한현수·우가은·김수형·박예린·강유석·박정철·서훈서·최예희·정소미1·황혜지·이가혜1·안동현*
부경대학교 식품공학과/식품연구소, 1부경대학교 수산과학연구소

  • ABSTRACT

    Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0-3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi had higher chromaticity and color difference compared to the surimi without added carrageenan. However, the surimi with 3% iota carrageenan showed enhanced yellowness, resulting in a modified color difference. Surimi containing iota carrageenan showed the same trend in color difference in heated surimi after storage for 7 days, particularly when carrageenan content was 2% or greater. The hardness, gumminess, and chewiness of the heated Iota carrageenan-containing surimi also increased after 7 days of storage. Compared to surimi without added carrageenan, the heated Iota carrageenan-containing surimi had higher hardness, gumminess, chewiness, and lower adhesiveness after storage. The overall preference for surimi decreased, while the hardness increased, when carrageenan was added. Therefore, the addition of the iota carrageenan to stored surimi can significantly enhance its hardness.

  • Keyword

    Iota carrageenan, Itoyori Surimi, Storage