초고압처리를 이용한 어육가공품 제조 및 품질특성
This study was to investigate the effect of high hydrostatic pressure treatment (HHPT) on the manufacture and quality characteristic of surimi products. Containing 50% surimi with 25% starch samples was compared with 70% surimi with 5 % starch. For protein gellation, HHPT was implemented 400, 500, and 600 MPa for 5, 15, and 30 min, respectively. Heat treatment was used as control to compare with HHPT and heat treatment after HHPT. The hardness of surimi products which is containing 50% surimi with heat treatment was 1198.02 g. By heat treatment after HHPT, it was increased from 1346.14 to 1836.25 g with increasing pressure and time. The hardness of product containing 70% surimi with heat treatment was 935.73 g. By heat treatment after HHPT, the hardness was increased with increasing pressure and treatment time (1118.58 ~ 1327.29 g), which similar value with 50% surimi with heat treatment. Elasticity of 50% surimi was 36.68%, but 70% surimi was ranged from 36.87% in HHPT of 400 MPa for 5 min to 42.88% in HHPT 400MPa for 30 min. Shear and puncture force were appeared lower at 70% surimi than 50% surimi. By scanning electron microscope, the pores of products appear more compact structure by increasing pressure and time. At HHPT, a number of pores were from 73 to 27 by increasing pressure and time. Same pattern was appeared at heat treatment after HHPT, from 64 to 16 by increasing pressure and time. And the shape of pores were become elliptical diagrams by heat treatment after HHPT. Density and reducing sugar were not significantly change by HHP.
The chromaticity and pH was increased from 63.59 to 74.61 and from 6.85 to 7.18, respectively. The amylase hydrolysis was increased by heat treatment after HHPT ranged from 13.11 to 14.31% compared with HHPT (from 3.45 to 3.60%), because of gelatinization by heat and there were no significantly differ between heat treatment and heat treatment after HHPT. Protein digestibility of samples was decreased from 89.06 to 83.88% in HHPT and from 90.21 to 84.18% in heat treatment after HHPT with increasing pressure and time. In contrast, soluble protein content was increased from 382.52 to 438.44 mg/g in HHPT and from 412.09 to 457.52 mg/g with increasing pressure and time. Consequently, this study show that the low additives such as starch and gel enhancer with high content of surimi was improvement the texture and quality characteristics to gellation effect of protein by used the HHPT.
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