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KMID : 0380620120440040422
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 4 p.422 ~ p.427
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Quality Properties of Giant Squid (Dosidicus gigas) Surimi-Based Product Manufactured with Amorphophallus konjac Flour
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Choi Seung-Hwa
Kim Sang-Moo
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Abstract
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A giant squid has not been utilized in the manufacture of the surimi-based product because of its strong fishy smell and weak gel forming ability. In this study, Amorphophallus konjac flour (AKF) was used to improve the quality of giant squid surimi-based products. The response trace plots showed that the gel texture and water retention ability (WRA) of surimi gel increased as the contents of AKF and surimi increased, whereas the water content decreased. Meanwhile, the whiteness of surimi gel increased as the contents of water and surimi increased, and AKF content decreased. Based on a sensory evaluation, giant squid surimi-products with AKF was inferior in color and taste compared to commercial surimi-based products, This inferiority could be improved by the addition of seasoning ingredients such as sweeteners. AKF successfully removed the fishy smell and improved the surimi gel properties. Therefore, AKF could be used as a food ingredient in surimi-based products.
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KEYWORD
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food ingredient, giant squid, konjac flour, surimi-based product, textural characteristic
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