Development of surimi gel from king oyster mushroom and cuttlefish meat paste

Chung, Soo Im; Kim, Seyoung; Nam, Yeong Joo; Kang, Mi Young

doi:10.1007/s10068-010-0007-0

Cited by 16 publications

(15 citation statements)

References 12 publications

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“…Although many formulations had differences as detected by analytical methods, these results might correspond to differences deemed important by consumers. For example, Chung and coworkers identified changes in color and texture when cuttlefish surimi gel was supplemented with up to 50% cubed king oyster mushroom, however color likability and overall acceptance did not change when the gels were sampled by a trained panel (Chung and others ). Frankfurters supplemented with shiitake powder up to 1.2% also displayed differences in color and texture, however the trained panel deemed texture likability similar to the control and overall acceptance higher than the control at 0.8% to 1.2% shiitake powder usage.…”

Section: Resultsmentioning

confidence: 99%

Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

Wong

Decker

Autio

et al. 2017

Journal of Food Science

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Although diet can significantly reduce the risk of heart disease, American consumers continue to eat detrimental diets high in fat and sodium. Products need to be made that decrease fat and sodium intake while still delivering acceptable taste. Mushroom substitution into meat-based products can be a strategy to develop products that can decrease fat and sodium consumption while increasing vegetable intake without compromising the quality and taste consumers demand. This research shows how consumers can accept meat-based products containing mushrooms with potential for direct food service application.

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Section: Resultsmentioning

confidence: 99%

Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

Wong

Decker

Autio

et al. 2017

Journal of Food Science

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“…Texture profile of Samgyetang was performed six times in every treatment on the breast meat using the method described by Chung (2010) with some modifications. The breast meats were cooled at room temperature for 1 h, and cut into 1.5 cm × 1.5 cm × 0.5 cm using a surgical blade (Surgical Blade Stainless No.…”

Section: Methodsmentioning

confidence: 99%

Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang

Triyannanto¹,

Lee²

2015

Korean Journal for Food Science of Animal Resources

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The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 120℃ for 65 min. The results showed that pre-cooking conditions in all treated samples could reduce fat contents in breast and leg meats by 8.5-11.7% and 10.0-11.0% compared to the control, even though there were no significant differences among treatments (p>0.05). The L* and b* values of breast and leg meats treated with the higher temperature and longer time conditions were significantly higher than the control (p<0.05), while a* values tended to decrease despite of not to a significant extent (p>0.05). Moreover, apparent viscosity and water soluble protein showed insignificant differences (p>0.05) among the samples as a result of the retorting process, which might have more negative influences on the quality. T2 samples obtained significantly the highest average Quantitative Descriptive Analysis (QDA) score and transmittance value, representing the most clear broth among the samples, compared to the control. On the other hand, T3 showed the highest cooking loss among the treatments and the lowest QDA scores among the samples. In conclusion, pre-cooking treatment prior to retorting in manufacturing Samgyetang is a plausible way to reduce its fat content. A pre-cooking condition at either 65℃ for 30 min, or 90℃ for 10 min are recommended for producing Samgyetang with optimum quality.

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“…In assessing its quality properties, fish cake to which 10% mushroom was added received the highest values for strength, hardness, gumminess, and brittleness. The effect of king oyster mushroom on the textural and physicochemical properties of steamed cuttlefish (Sepia esculenta) fish cake was investigated by Chung et al [107]. The fish-paste with added king oyster mushroom paste revealed significant decreases in gumminess, cohesiveness, and hardness while the springiness increased with increasing concentrations of king oyster mushroom paste.…”

Section: Mushroom Additivesmentioning

confidence: 99%

“…On the sensory evaluation basis, the cuttlefish-paste supplemented with 30%-50% king oyster mushroom showed higher overall acceptability. In the studies by Kim et al and Chung et al, the optimal amounts of king oyster mushroom differed, which might have been due to the different cooking methods and surimi used in each study [106,107].…”

Section: Mushroom Additivesmentioning

confidence: 99%

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

Bashir

Kim

et al. 2017

Journal of Food Quality

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Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.

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Development of surimi gel from king oyster mushroom and cuttlefish meat paste

Cited by 16 publications

References 12 publications

Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

Utilizing Mushrooms to Reduce Overall Sodium in Taco Filling Using Physical and Sensory Evaluation

Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

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