남극크릴(Euphausia superba) 연육의 물성에 대한 첨가제의 영향

Abstract

This study confirmed the additive enhancer composition to enhance Krill surimi gel strength by using Antarctic krill (Euphausia Superba) in the future food resources. Krill surimi was prepared by Krill meat with the addition of the Cryoprotectant (Sugar 6%, Polyphosphate 0.2%). Krill meat which the main material for krill surimi production is not form a gel, this is proved by the anlalysis of gel strength and S-S curve Rheometer. Thus, the addition of various food additives are found helful to form gel and increased gel strength for krill surimi production. In this work, Soy Protein Isolate, Guar Gum, Carrageenan and Wheat starch were sued in this study. Unlike the other additives, soy protein isolate which added to krill surimi was proven to make gel. Whilst, by increasing the amount of Guar gum and Carrageenana, the gel strength was decreased and did not impact significantly on physical properties. Physical properties was increased significantly by the addition of wheat starch, but did not form gel. Moreover, Soy protein Isolate which used as an additive give the good effect to increase gel strength and physical properties of krill surimi. Soy Protein Isolate was proven to make gelation of krill surimi and also has been applied as additives in food industry. The hygienic stability of krill surimi also was confirmed by analysis of fluoride amount.