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ÀÌ Ç°¸ñÀº ³Ã¼ö¿¡´Â ¿ÏÀüÈ÷ ¿ëÇصÇÁö ¾ÊÀ¸³ª 30¡­60¡ÉÀÇ ¹°¿¡´Â ¿ÏÀüÈ÷ ¿ëÇصȴÙ. ±× ¼ö¿ë¾×Àº ÁõÁ¡, °ÖÈ­ÀÛ¿ëÀ» °¡Áö¸ç, Ä«¶ó±â³­ÀÇ ¼ºÁúÀº ¿ø·áÀÇ Á¾·ù, 󸮹æ¹ý, Ȳ»ê±âÀÇ ¾ç°ú À§Ä¡, ÁßÇÕµµ¿¡ µû¶ó ´Ù¸£¸ç ±× Ư¼ºÀº ´ÙÀ½°ú °°´Ù.
¨ç º¸¼ö·Â: Ä«¶ó±â³­ÀÇ º¸¼ö·Â(water holding capacity)Àº ¸Å¿ì ¿ì¼öÇÏ¸ç ¾à 10¹è·®ÀÇ ¹°·Î paste»óÀÌ µÇ°í 50¹è·®ÀÇ ¹°·Î ¿ë¾×»óÅ°¡ µÈ´Ù. ÇÔ¼ö¼Óµµ°¡ ¸Å¿ì ºü¸£¸ç ½Ã°£ÀÌ °æ°úÇصµ ±×´ÙÁö º¯ÇÏÁö ¾Ê´Â´Ù. ÀÌ º¸¼ö»óÅ´ ¿Âµµ, pH, ±âŸ ¿ëÁúÀÇ Á¸Àç¿¡ µû¶ó ´Ù¸£´Ù. corn syrup, dextrin µîÀº º¸¼ö»óŸ¦ ¹æÇØÇϳª ¼³ÅÁÀº ¿µÇâÀ» ÁÖÁö ¾Ê´Âµ¥, ¿¹¸¦ µé¸é 80% ³óµµÀÇ ¼³ÅÁ syrup Áß¿¡ Ä«¶ó±â³­À» ÷°¡Çصµ ÃæºÐÇÑ Á¡¼ºÀ» ³ªÅ¸³½´Ù. ½Ä¿°¿¡ ÀÇÇØ ÇÔ¼öÀÛ¿ëÀº ³·¾ÆÁø´Ù.
¨è ´Ü¹é ¹ÝÀÀ¼º: CarrageenanÀº ƯÈ÷ ¿ìÀ¯´Ü¹éÀÎ casein°ú ¹ÝÀÀÇÏ¿© ±ÕÀÏÇÑ milk gelÀ» Çü¼ºÇÑ´Ù. ÀÌ ÀÛ¿ëÀº 3,6 anhydrorlÀÇ ÇÔ·®ÀÌ ¸¹À»¼ö·Ï °­ÇÏ¸ç ¿ìÀ¯ ÁßÀÇ Ca+, K+µî ¾çÀÌ¿Â ³óµµ¿Í À¯Áö ÇÔ·®¿¡ µû¶ó gel °­µµ°¡ ´Ù¸£´Ù. ƯÈ÷ À¯Ã»(whey) ºÐ¸®ÀÇ ¹æÁöÈ¿°ú¸¦ °­ÇÏ°Ô ³ªÅ¸³½´Ù.
¨é GelÈ­: carrageenanÀÇ gelÈ­¿¡´Â ƯÁ¤ÇÑ ¾çÀÌ¿Â, ¿¹¸¦ µé¸é K+, NH4+, Ca+2, Ba+2, Si+µîÀÌ ÇÊ¿äÇϸç K+ÀÌ¿ÂÀÌ gelÈ­¿¡ °¡Àå Å« ¿µÇâÀ» ¹ÌÄ£´Ù.
ƯÈ÷ K-carrageenanÀÇ 2,5 anhydrorlÀÇ ÇÔÀ¯·®ÀÌ ¸¹À¸¼ö·Ï gelÈ­ ´É·ÂÀÌ Áõ°¡ÇÑ´Ù.(gelÀ» Çü¼ºÇÏ´Â °æ¿ì 3,6-anhydro galactose ¾çÀÌ Áõ°¡ÇÑ´Ù). ÇÑõÀÇ gel º¸´Ù ź·Â¼ºÀÌ Å©°í Åõ¸íÇÏ¸ç º¸¼ö·Âµµ Å©´Ù.
¨ê Á¡¼º: carrageenanÀÇ Á¡¼ºÀº 1¡­2%¿¡¼­ ±Þ¼ÓÈ÷ »ó½ÂÇÏÁö¸¸ ¿Âµµ»ó½Â°ú ±³¹Ý¿¡ ÀÇÇØ °¨¼ÒÇÑ´Ù. ±×·¯³ª ±³¹ÝÀ» ÁßÁöÇÏ¸é ´Ù½Ã Á¡¼ºÀÌ ºÎÈ°µÈ´Ù. ¶Ç Ca+Á¸Àç¿Í »ê¼º¹üÀÇ¿¡¼­´Â Á¡µµ°¡ °¨¼ÒÇÑ´Ù. ±×·¯³ª ¾ËÄ®¸®ÂÊÀ¸·Î °¥¼ö·Ï ¾ÈÁ¤ÇÏ´Ù. ƯÈ÷ ½Ã°£°æ°ú¿¡ µû¶ó Á¡µµ´Â º¯È­ÇÏÁö ¾Ê´Â´Ù.
¨ë ´Ù¸¥ ¹°Áú°ú È¥Çսà ¹°¼ºº¯È­: ÀϹÝÀûÀ¸·Î »ç¿ëµÇ´Â ÀüºÐ·ù, ´Ü¹éÁú°ú cellulose À¯µµÃ¼¿Í ÀÛ¿ëÇؼ­ ¼ºÁúÀÇ º¯È­¸¦ ÃÊ·¡ÇÑ´Ù.














 

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Carrageenan and konjac are typical hydrocolloids used in surimi seafood. Carrageenan is a gelling agent extracted from certain species of red sea plants. It is widely used in the food industry for its unique stabilizing and texturizing effects, as well as a fat replacement. To compensate for retarded carrageenan solubility, it is generally recommended to disperse the carrageenan with agitation into water. Heating (82–85¡ÆC) also assures full solubility of the polysaccharide. Three common types of carrageenan are manufactured commercially: kappa carrageenan, extracted from Euchema cottonii; iota carrageenan, from Euchema spinosum; and lambda carrageenan from Gigartina acicularis. The extracts are primarily sulfated polysaccharides of varying ester content in descending order of lambda, iota, and kappa. Their molecular weights generally range between 100,000 and 500,000.
Kappa and iota carrageenans form thermally reversible gels upon heating and cooling, while lambda carrageenan is basically used for thickening and suspending applications. The gels formed by kappa carrageenan are also brittle, whereas iota carrageenan gels exhibit elasticity. In addition, the strongest gels of kappa carrageenan can be formed in the presence of K+ ions, while the most elastic gels of iota carrageenan are formed in the presence of Ca++ ions. Kappa carrageenan gels, however, do not have freeze/thaw stability, whereas iota carrageenan gels do. Iota carrageenan provided the best functionality, considerably improving the gelling potential and freeze/thaw stability of Atlantic pollock (Pollachius virens) surimi [52], as well as AP surimi and red hake (Urophycis chuss) surimi [53]. Da Ponte et al. [54] also reported that iota and lambda carrageenans improved the water retention capacity of raw minced cod and decreased toughening during frozen storage. In addition, iota carrageenan exhibits good synergy with starch [55]. Carrageenan function is significantly affected by salt cation and carrageenan type. In a study by Hunt and Park [56], it was found that sodium chloride significantly increased breaking force values, whereas potassium chloride significantly increased penetration distance for AP surimi gels containing 0–1% carrageenan. Calcium chloride significantly increased gel whiteness. However, gel strength (breaking force and penetration distance) was significantly reduced. Dynamic rheology data also indicated that calcium chloride reduced gelation of fish proteins. G¡Ç values of AP fish protein paste upon heating to 80¡ÆC at 1¡ÆC/min were lowest for calcium chloride (17.8–23.3 kPa), followed by NaCl (60.2–66.3 kPa) and KCl, respectively (80.3–90.2 kPa) when evaluated with 0.5% kappa and iota carrageenan, respectively, and a 0% control (Figure 18.25). In addition, although carrageenan addition tended to decrease penetration distance, kappa carrageenan significantly increased force values. With regard to water retention ability, iota carrageenan (0.25–1.0%) increased or did not significantly affect water retention ability compared to kappa carrageenan. As a result, it was concluded that a mixture of salt (KCl and NaCl) and carrageenan (kappa and iota) should be utilized in order to maximize the benefits of carrageenan function in fish protein gels.



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