In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at 90℃/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

Abstract
 1. 서 론
 2. 재료 및 방법
  2.1. 실험재료
  2.2. 실험방법
 3. 결과 및 고찰
  3.1. 고등어 수세처리 육 의 일반성분 비교
  3.2. 고등어 수세처리 육 가열겔의 색도 비교
  3.3. 고등어 수세처리육의 물성변화
 4. 결 론
 참 고 문 헌

• 이남걸(동명대학교 식품공학과) | Nahm-Gull Lee (Department of Food Science & Technology, Tongmyong University) Corresponding author