Salt, cryoprotectants and preheating temperature effects on surimi-like material from beef or pork

Gel forming ability, measured by cooked gel hardness, and water-holding capacity of surimi-like pork were enhanced by addition of NaCl at 1.5 or 3% although 4.5% or 6% NaCl did not further increase hardness. Cooked gel strength was unaffected by freezing of beef or pork surimi-like materials for 48...

Full description

Saved in:
Bibliographic Details
Published inJournal of food science Vol. 61; no. 4
Main Authors Park, S. (The Univ. of Illinois, Urbana, IL.), Brewer, M.S, McKeith, F.K, Bechtel, P.J, Novakofski, J
Format Journal Article
LanguageEnglish
Published 01.07.1996
Subjects
CALENTAMIENTO
CARNE DE CERDO
CARNE DE RES
CHAUFFAGE
CHLORURE DE SODIUM
CLORURO SODICO
COLLOIDE
COLOIDES
CONGELACION
CONGELATION
CRIOPROTECTORES
CRYOPROTECTEUR
TEMPERATURA
TEMPERATURE
VIANDE BOVINE
VIANDE PORCINE
Online AccessGet more information

Cover

More Information
Summary:Gel forming ability, measured by cooked gel hardness, and water-holding capacity of surimi-like pork were enhanced by addition of NaCl at 1.5 or 3% although 4.5% or 6% NaCl did not further increase hardness. Cooked gel strength was unaffected by freezing of beef or pork surimi-like materials for 48 hr. Addition of cryoprotectants (3% or 6% sorbitol, 3% glycerol, or 3% sucrose) before freezing had no effect on gel forming ability. Gel hardness was not increased by preheating prior to cooking. Preheating surimi-like pork at 50 degrees C resulted in formation of weaker gels which corresponded to myosin proteolysis. Myosin heavy chain (mw 200 kD) decreased, and new peptide fragments of mw about 138 kD, 128 kD, 120 kD, 86 kD, 77 kD, and 64 kD appeared. Proteolysis was salt-dependent and occurred at pH 6.8-7.5
Bibliography:Q02
9628135
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1996.tb12204.x