도루묵(Arctoscopus japonicus) 어묵의 제조 및 품질특성 = Quality of Steam cooked Surimi Gel prepared using Sandfish Arctoscopus japonicus Meat

다국어 초록 (Multilingual Abstract)

This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparingsandfish flavored fish paste. To prepare the sandfish- flavored paste, fine chopped sandfish meat including backbonewas added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimigel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed withstarch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3h at 25°C, cooked in hot water for 30 min at 90°C, and finally chilled for 20 min at 4°C. The effects of the pretreatmentof sandfish meat were investigated by analyzing the quality of the paste produced. The proximate compositionof FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crudeprotein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L),Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine,and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acidcontent was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a majorcomponent.

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