양식지역의 차이에 따른 비규격 넙치 연육 (Surimi)의 품질 특성

Abstract

This study investigated the physicochemical and enzymatic properties of unmarketable bastard halibut (Paralichthys olivaceus) cultured in different regions (i.e., Jeju, Wando, and Geoje) as a potential source of surimi and surimi gel. The proximate composition of unmarketable bastard halibut cultured in different regions did not differ significantly at P<0.05. Compared to Alaska pollock muscle, all of the unmarketable bastard halibut muscle had a 4% higher crude protein content and 5% lower moisture content. The collagen content of bastard halibut muscle cultured in Jeju was 1.96 g/100 g, which was higher than in fish cultured in other regions. Regardless of the region where cultured or pH, the enzymatic activities of the crude extracts from unmarketable bastard halibut muscle ranged from 0.30–0.48 U/mg for casein and hemoglobin, 11.9–13.7 U/mg for LeuPNA, 5.6–6.7 U/mg for ArgPNA, 2.8–4.7 U/mg for SAAPFNA, and 0.1–0.2 U/mg for BAPNA. Regardless of region, no mercury or lead was found in any of the unmarketable bastard halibut muscle, except for lead in fish cultured in Geoje. The strength of surimi gels from unmarketable bastard halibut cultured in Jeju, Geoje, and Wando was 1059, 988, and 900 g×cm, respectively. The surimi gel from unmarketable bastard halibut cultured in Jeju was stronger than commercial Alaska pollock surimi, which was grade SA.