Food Quality and Shelf-life of Korean Commercial Fried Kamaboko

Abstract

To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at 4±1℃. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

The Efficacy of Floating Electrode-Dielectric Barrier Discharge Plasma against Staphylococcus aureus and Salmonella Typhimurium on Fried Fish Paste

“…The consumption of fish-based products is not high compared with that of other foods because they are cumbersome to preprocess and cook despite their excellent nutritional and health benefits. However, fish pastes, which are easy to cook and have the fish odor removed, have shown a gradual increase in production in the 2000s [3]. These products are anticipated to be protein resources with the increased consumption of convenience foods according to changes in dietary patterns and raw materials for processing livestock that are difficult to obtain in Korea.…”

“…Fried fish paste is treated as a hygienic and storable food because it is heated at high temperatures (160-170 • C) during the manufacturing process, but most of it is distributed in a non-vacuum state, and lipid trans-fat can occur because of lipid rancidity and high-temperature treatments. Additionally, it can easily deteriorate because of residual harmful microorganisms that have not been sterilized or that enter during the packaging and distribution process [3]. Therefore, the inactivation of harmful microorganisms is essential to ensuring the hygienic stability of food.…”