| 摘要 |
<p>The present invention relates to an additive composition for enhancing the gel strength for manufacturing Krill Surimi by using Krill. More specifically, Surimi cannot be manufactured with Krill alone, and the hygienic stability security is essential as the Krill contains a large quantity of fluorine. Accordingly, the present invention relates to a method of confirming an additive composition suitable for Krill Surimi by checking the gel formation and the gel strength by adding isolated soy protein (ISP) to exuviated Antarctica Krill shrimps by content. The Krill Surimi manufactured according to the present invention can provide Krill Surimi, which can sufficiently provide nutrition of Krill shrimps including polyunsaturated fatty acid such as essential amino acid and high protein, EPA, DHA, etc. According to the Krill Surimi of the present invention, functionalities useful to the human body are enhanced by using Krill Surimi with less fluorine, thereby improving the health orientation. The present invention relates to an additive composition for enhancing the gel strength of Krill Surimi, which can manufacture value added food capable of replacing the ordinary Surimi by forming gel with Krill Surimi having an excellent consumer preference, a low fluorine content and abundant nutrients.</p> |
