plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
Development and Quality Evaluation of Scallop Patinopecten yessoensis AnalogsBased on Golden Threadfin Bream Nemipterus virgatus Surimi
박선우1·이지양1·성윤1·김나정1·노경섭1·오예준1·안동현1,2*
1국립부경대학교 식품공학과, 2국립부경대학교 식품연구소
In the present study, we developed a surimi-based alternative scallop Patinopecten yessoensis adductor muscle product by using tapioca starch, strong flour, and textured soy protein (TSP). Surimi gels with alginate showed markedly poorer textural properties than the scallop adductor muscle controls owing to the absence of divalent cations. Strong flour improved the gel strength but resulted in a tough texture, whereas tapioca starch improved the softness of the gel and helped achieve shear force levels comparable to those of the control at 3.0 wt%. Based on these findings, we developed an optimized formulation of tapioca starch (3.0 wt%), strong flour (3.0 wt%), and TSP (1.0 wt%). The optimized product showed no significant differences from the scallop adductor muscle in terms of springiness, gumminess, and chewiness (P>0.05); this finding was attributed to the synergistic interactions among these three ingredients. The paste pH (7.72) was suitable for stable gel network formation. Although the color values differed significantly between the two products (P<0.05), sensory evaluation revealed no significant differences in 8 of 9 attributes (P>0.05). Thus, the developed surimi-based product may serve as a sustainable alternative to scallop adductor muscle, demonstrating comparable textural and sensory characteristics.
Surimi, Optimization, Analogue, Scallop, Textural properties