The objective of these studies was to develop an
analog from surimi that would resemble abalone.
Preliminary studies involved the standardization of batter
preparation conditions, such as pH adjustment, optimum
moisture content and batter mixing time. The texture of a
gelled analog prepared with different protein adjuncts
egg white, gluten and bovine serum albumin) was compared
with cooked abalone for hardness, elasticity, and
cohesiveness by a trained sensory evaluation panel and by
instrumental methods.
Serial levels of sodium carbonate were used to adjust
the pH of the sol from pH 6.75 to 7.73. As the pH value
rose, the textural strength of kamaboko correspondingly
increased. The 0.1% level of sodium carbonate was
determined suitable for further use.
The moisture level in kamaboko caused significant
variations in hardness (P<0.001) and cohesiveness (P<0.001). At the lowest level of moisture tested,
73.24%, gel hardness was greatest (l27N/g); with a 5%
increase in moisture, the gel hardness was lower (52N/g).
Sol mixing time (solubilization of myofibrillar
proteins) was a very important factor to significantly
affect gel texture for properties of hardness (P<0.00l),
elasticity (P=0.002) and cohesiveness (P<0.001). To
produce a strong, elastic and cohesive gel, 30 minutes
mixing was required.
In serial concentrations (O to 4%), egg white,
gluten, and bovine serum albumin, were evaluated for
enhancement of textural parameters in order to produce an
imitation abalone product. The addition of either egg
white or gluten at the two percent level resulted in the
greatest hardness and most cohesive gels (P<0.001). Two
percent added bovine serum albumin significantly improved
gel hardness and elasticity (P=0.003 and P=0.0149,
respectively).
A shredded gel containing one of three protein
adjuncts was effective in varying the final gel texture
when incorporated with a surimi-based carrier. In overall
parameters, the trained sensory evaluation panel judged
the analog gel containing bovine serum albumin texturized
chunks (at a 70:30 ratio to carrier) closest to cooked
abalone. The instrumental measurements of textural
parameters were slightly less discriminating than the
trained sensory panel. / Graduation date: 1989
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27141 |
| Date | 26 August 1988 |
| Creators | Chang, Seong Ook |
| Contributors | Lampila, Lucina E. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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