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      저상품성 양식 넙치를 이용한 연제품 제조 및 텍스튜어 특성 = Preparation and Texture Characterization of Surimi Gel Using a Unmarketable Rearing Olive Flounder

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      https://www.riss.kr/link?id=A103864260

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      다국어 초록 (Multilingual Abstract)

      The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at 85℃. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.
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      The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flound...

      The properties of surimi gel from Olive flounder Paralichthys olivaceus were evaluated with addition of various food additives and by heating under different conditions. The optimum heating conditions for get good textured surimi gel from Olive flounder was 40 minutes at 85℃. Optimum texture characteristics such as hardness, cohesiveness, chewiness, gumminess and gel strength of olive flounder fish paste can be acquired by washing the paste 2 times and by adding sodium chloride (2.5%), sodium polyphosphate (0.3%) and starch (4%), respectively. Furthermore, we compared gel texture characteristics and strength of manufactured Olive flounder fish surimi with commercial Alaska pollack to determine their commercial applicability. Texture characteristics and gel strength of Olive flounder surimi were higher than those of the commercial Alaska pollack surimi. In addition, both lightness and whiteness were higher in surimi gel from Olive flounder than from the commercial Alaska pollack.

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      참고문헌 (Reference)

      1 김일석, "양념으로 사전 숙성하여 진공포장한 사슴고기의 냉장저장 중 품질 변화" 한국축산식품학회 25 (25): 442-448, 2005

      2 진상근, "수세 횟수가 계육 수리미의 품질 특성에 미치는 영향" 한국축산식품학회 25 (25): 265-270, 2005

      3 Do, J.R, "Trends and Development Direction in Industry of Marine Processing" 40 : 69-82, 2007

      4 MOMAF, "Static Database for Fisheries Production"

      5 Park, S, "Salt, cryoprotectants and preheating temperature effects on surimi-like material from beef or pork" 61 : 790-795, 1996

      6 Hickson, D.W, "Rheological pro- perties of two heat-induced protein gels" 47 : 783-785, 1982

      7 Lee, S.K, "Quality properties surimi from mechanically debonded chicken meat as affected by sodium chloride concentration of washing solution" 41 : 679-686, 1999

      8 bilo-Munizaga1, G, "Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity" 38 : 47-57, 2005

      9 AOAC, "Official methods of analysis. 15th ed"

      10 강근호, "NaCl 첨가량이 돈육수리미의 젤 특성에 미치는 효과" 한국축산식품학회 26 (26): 20-27, 2006

      1 김일석, "양념으로 사전 숙성하여 진공포장한 사슴고기의 냉장저장 중 품질 변화" 한국축산식품학회 25 (25): 442-448, 2005

      2 진상근, "수세 횟수가 계육 수리미의 품질 특성에 미치는 영향" 한국축산식품학회 25 (25): 265-270, 2005

      3 Do, J.R, "Trends and Development Direction in Industry of Marine Processing" 40 : 69-82, 2007

      4 MOMAF, "Static Database for Fisheries Production"

      5 Park, S, "Salt, cryoprotectants and preheating temperature effects on surimi-like material from beef or pork" 61 : 790-795, 1996

      6 Hickson, D.W, "Rheological pro- perties of two heat-induced protein gels" 47 : 783-785, 1982

      7 Lee, S.K, "Quality properties surimi from mechanically debonded chicken meat as affected by sodium chloride concentration of washing solution" 41 : 679-686, 1999

      8 bilo-Munizaga1, G, "Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity" 38 : 47-57, 2005

      9 AOAC, "Official methods of analysis. 15th ed"

      10 강근호, "NaCl 첨가량이 돈육수리미의 젤 특성에 미치는 효과" 한국축산식품학회 26 (26): 20-27, 2006

      11 Wu,M.C, "Manufacture of surimi-based products. In Surimi Technology" Marcel Dekker 1992

      12 Murakawa, Y, "Inhibitory effect of oxidaized lipid on the thermal gelation of Alaska pollack (Theragra chalcogramma) surimi" 82 : 455-463, 2003

      13 Okada,M, "History of surimi technology in Japan. In Surimi Technology" Marcel Dekker 1992

      14 Woo,S.K, "Effects of phosphate complex on the functional properties of fish meat paste" 10 : 544-548, 1997

      15 Okada,M, "Effect of washing on the gelly forming ability of fish meat" 30 : 255-261, 1964

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      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2017-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2014-08-06 학술지명변경 외국어명 : Korean Journal of Fisheries and Aquatic Sciences -> Korean Journal of Fisheries and Aquatic Sciences KCI등재
      2013-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2009-09-04 학회명변경 한글명 : 한국수산학회 -> 한국수산과학회
      영문명 : The Korean Fisheries Society -> The Korean Society of Fisheries and Aquatic Science
      KCI등재
      2009-07-03 학술지명변경 한글명 : 한국수산학회지 -> 한국수산과학회지
      외국어명 : Journal of The Korean Fisheries Society -> Korean Journal of Fisheries and Aquatic Sciences
      KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2006-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2003-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2002-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      1999-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.47 0.47 0.43
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.43 0.43 0.59 0.17
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