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KMID : 0613820160260080955
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Journal of Life Science
2016 Volume.26 No. 8 p.955 ~ p.962
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Gel and Texture Properties of Fish-meat Gel Prepared with Pagrus major in Comparison to Different Grades of Alaska Pollock
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Gao Ya
Oh Jung-Hwan
Fatih Karadeniz
Lee Seul-Gi
Kim Hyung-Kwang
Kim Se-Jong
Jung Jun-Mo
Cheon Ji-Hyeon
Kong Chang-Suk
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Abstract
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Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most- used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.
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KEYWORD
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Alaska Pollock, aquaculture, fish-meat gel, Pagrus major, surimi
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