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

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Abstract

Effect of king oyster mushroom on the physicochemical and textural properties of cuttlefish surimi gel was investigated. Surimi gels containing 20, 30, 40, and 50%(w/w) king oyster mushroom were analyzed for color, rheological properties, and sensory attributes. Texture profile analysis of fish paste added with king oyster mushroom paste showed significant decrease on hardness, cohesiveness, and gumminess. Springiness of cuttlefish paste increased with the addition of king oyster mushroom paste. The results of the sensory evaluation showed that cuttlefish paste added with 30, 40, and 50% king oyster mushroom had higher overall acceptability compared with that of the control. However, flavor, softness, chewiness, and overall quality tended to decrease in 50% king oyster mushroom paste group. Therefore, this study suggests that king oyster mushroom paste and cuttlefish were suitable for surimi gel production and could be effective in improving the nutritional properties and functionality of surimi gel.

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Authors and Affiliations

  1. Department of Food Science & Nutrition, Kyungpook National University, Daegu, 702-701, Korea

    Soo Im Chung, Se Young Kim, Yeong Joo Nam & Mi Young Kang

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  1. Soo Im Chung
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  2. Se Young Kim
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  4. Mi Young Kang
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Correspondence to Mi Young Kang.

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Chung, S.I., Kim, S.Y., Nam, Y.J. et al. Development of surimi gel from king oyster mushroom and cuttlefish meat paste. Food Sci Biotechnol 19, 51–56 (2010). https://doi.org/10.1007/s10068-010-0007-0

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  • DOI: https://doi.org/10.1007/s10068-010-0007-0

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