학술논문
다당류 및 TGase를 활용한 동결 무지개송어육(Oncorhynchus mykiss)의 물성개선 및 저장성 향상 효과
Effect of Texture Improvement and Shelf Life Extension of Frozen Rainbow Trout Oncorhynchus mykiss Treated with TGase and Polysaccharides
Effect of Texture Improvement and Shelf Life Extension of Frozen Rainbow Trout Oncorhynchus mykiss Treated with TGase and Polysaccharides
Document Type
Article
Author
이종봉 / Jong Bong Lee; 박혜민 / Hye Min Park; 안병규 / Byoung Kyu An; 이우진 / Woo Jin Lee; 인정진 / Jung Jin In; 한형구 / Hyeong Gu Han; 손승아 / Seung Ah Son; 배연주 / Yeon Joo Bae; 심길보 / Kil Bo Shim
Source
한국수산과학회지 / Korean Journal of Fisheries and Aquatic Sciences. Aug 31, 2023 56(4):505
Subject
Language
Korean
ISSN
0374-8111
Abstract
This study investigated the effect of transglutaminase (TGase) and polysaccharide kappa carrageenan on the texture, chemical, and microbiological qualities of refrigerated unmarketable rainbow trout Oncorhynchus mykiss. Gel strength increased substantially in TGase-treated samples, and was adding kappa carrageenan resulted in no significant difference. SDS-PAGE results confirmed that the myosin heavy chain band with a molecular weight of 205-250 kDa was weakened in trout meat treated with 1% TGase, which led to cross-linking reactions between proteins. The volatile basic nitrogen (VBN) increased in all samples during storage at 4°C for 10 days; however, the samples treated with 0.5% and 1% kappa carrageenan had the lowest VBN. The viable cell count increased in all samples treated with TGase and kappa carrageenan; however, an increase in TGase enzyme and kappa carrageenan concentration successfully hindered total bacteria growth. Thus, adding 1% TGase and 1% kappa carrageenan to refrigerated unmarketable rainbow trout formulations can optimize quality characteristics.