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KMID : 1025520010430040525
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Journal of Animal Science and Technology
2001 Volume.43 No. 4 p.525 ~ p.534
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Influence of Propyl Gallate , Sodium Ascorbate , and Sodium Tripolyphosphate on Quality Change of Chicken Surimi during Storage
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Abstract
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Chicken surimi from the spent layer meat was prepared with 0.02% propyl gallate(PG), 0.2% sodium ascorbate(SA), and 0.2% sodium tripolyphosphate(STPP). Samples were stored at 5℃ for 8 days and at -18℃ for 14 weeks, respectively, to observe quality change including lipid oxidation, color and textural properties. The surimi containing STPP showed higher level of pH than others. Color stability slowly decreased during storage regardless of temperature or additives. Surimi containing STPP had higher lightness(L*), hue angle(h°), and lower redness(a*) values at both 5 and -18℃ than others. Therefore, the STPP maintained the color stable better than SA or PG. Water holding capacity was higher in surimi containing additives than surimi with no additive, and the highest level was observed in surimi containing SA. The SA also significantly improved the gel hardness and cohesiveness compared with other additives. The 3 kinds of additives inhibited lipid oxidation during storage. Less thiobarbituric acid-reactive substance(TBARS) was accumulated in surimi containing SA or PG than surimi containing STPP. Combined addition(SA+PG+STPP) was the most effective in minimizing lipid oxidation in both refrigerated and frozen surimi.
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