Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Effects of Number of Washes and pH Adjustment on Characteristics of Surimi-like Materials from Pork Leg Muscle

  • Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Yeung-Joon (Bioscience & Institute of Marine Industry, Gyeongsang National University) ;
  • Yang, Han-Sul (Department of Animal Science, Gyeongsang National University)
  • Received : 2008.08.21
  • Accepted : 2008.11.11
  • Published : 2009.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times with water, as well as by pH adjustments of 3.0 or 11.0. The control surimi was made by two times washing from Alaska pollock. The content of crude protein was higher in the surimi manufactured from pork leg with pH adjustments. The highest gel strength was found in the control, and the control had greater lightness and whiteness value. The control had higher texture attributes than the other samples, whereas the surimi from pork leg made by a pH 11.0 adjustment had higher texture attributes than the pH 3.0 adjustment. The sensory color was higher in the control compared to other surimi samples, whereas aroma was lower in the control. However, there were no significant differences in overall acceptability among the surimi samples.

Keywords

References

  1. AOAC. 2002. Official method of analysis (17th Ed). Arlington, VA: Association of Official Analytical Chemists
  2. Bourne, M. C. 1978. Texture profile analysis. Food Technol. 32:62-66,72
  3. Carr, B. T., M. Meilgaard and G. V. Civille. 1999. Sensory evaluation techniques (3rd ed). Washington, DC
  4. Choi, Y. J. and J. W. Park. 2000. Feasibility study of new acidaided surimi processing methods for enzyme-laden Pacific whiting. Institute of Food Technologist. Dallas, TX, USA
  5. Giese, J. H. 1996. Fats, oils and fat replacers. Food Technol. 50:78-83
  6. Hamann, D. D. 1988. Rheology as a means of evaluating functionality in processing muscle foods. Food Technol. 42:66-71
  7. Han-Ching, L. and A. Leinot. 1993. Surimi composition and technology: present status and nutritional consideration. Int. J. Food Sci. Nutr. 44(S1):S55-S63
  8. Hastings, R. J., J. N. Keay and K. W. Young. 1990. The properties of surimi and kamaboko gels made nine British species of fish. Int. J. Food Sci. Technol. 25:281-294
  9. Hughes, E., S. Confrades and D. J. Troy. 1996. Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat. Meat Sci. 45:273-281 https://doi.org/10.1016/S0309-1740(96)00109-X
  10. Jin, S. K., I. S. Kim, S. J. Kim, K. J. Jeong, Y. J. Choi and S. J. Hur. 2007. Effect of muscle type and washing times on physicochemical characteristics and quality of surimi. J. Food engine. 81:618-623 https://doi.org/10.1016/j.jfoodeng.2007.01.001
  11. Jin, S. K., I. S. Kim, Y. J. Choi, G. B. Park and H. S. Yang. 2008. Quality characteristics of chicken breast surimi as affects by water washing time and pH adjustment. Asian-Aust. J. Anim. Sci. 21:449-455
  12. Jung, C. H., J. S. Kim, S. K. Jin, I. S. Kim, K. J. Jung and Y. J. Choi. 2004. Gelation properties and industrial application of functional protein from fish muscle-2. Properties of functional protein gel from fish, chicken breast and pork leg and optimum formulation. J. Kor. Soc. Food Sci. Nutr. 33:1676-1684 https://doi.org/10.3746/jkfn.2004.33.10.1676
  13. Kang, G. H., H. S. Yang, J. Y. Jeong, S. H. Moon, S. J. Hur, G. B. Park and S. T. Joo. 2007. Gel color and texture of surimi-like pork from muscles at different rigor state post-mortem. Asian-Aust. J. Anim. Sci. 20:1127-1134
  14. Kristinsson, H. G. and H. O. Hultin. 2003. Role of pH and ionic strength on water relationships in washed minced chicken breast muscle gels. J. Food Sci. 68:917-922 https://doi.org/10.1111/j.1365-2621.2003.tb08265.x
  15. Kuo, J. M. and C. Y. Chu. 2003. Quality characteristics of Chinese sausage made from PSE pork. Meat Sci. 64:441-449 https://doi.org/10.1016/S0309-1740(02)00213-9
  16. Lan, Y. H., J. Novakofski, R. H. McCuster, M. S. Brewer, T. R. Carr and F. K. McKeith. 1995. Thermal gelation properties of myofibrillar protein from pork, beef, fish, chicken and turkey muscles. J. Food Sci. 60:936-940, 945 https://doi.org/10.1111/j.1365-2621.1995.tb06265.x
  17. Lanier, T. C. 2000. Surimi gelation chemistry. In: Surimi and surimi seafood (Ed. J. W. Park). Marcel Dekker, NY, USA. pp.237-265
  18. Lee, S. K., J. H. Han, C. G. Kang, M. Lee and B. C. Kim. 1999. Washing solution and cycle affected quality properties of surimi from mechanically deboned chicken meat. Kor. J. Anim. Sci. 41:687-696
  19. Lin, T. M. and J. W. Park. 1996. Extraction of proteins from Pacific whiting mince at various washing conditions. J. Food Sci. 61:432-438 https://doi.org/10.1111/j.1365-2621.1996.tb14210.x
  20. Luo, Y., R. Kuwahara, M. Kaneniwa, Y. Murata and M. Yokoyama. 2004. Effect of soy protein isolate on gel properties of alaska pollack and common carp surimi at different setting conditions. J. Sci. Food Agri. 84:663-671 https://doi.org/10.1002/jsfa.1727
  21. Mizuta, S., K. Nakashima and R. Yoshinaka. 2007. Behaviour of connective tissue in fish surimi on fractionation by sieving. Food Chem. 100:477-481 https://doi.org/10.1016/j.foodchem.2005.09.068
  22. Ochiai, Y., L. Ochiai, K. Hashimoto and S. Watabe. 2001. Quantitative estimation of dark muscle content in the mackerel meat paste and its products using antisera against myosin light chains. J. Food Sci. 66:1301-1305 https://doi.org/10.1111/j.1365-2621.2001.tb15205.x
  23. Palka, K. 1999. Changes in intramuscular connective tissue and collagen solubility of bovine m.semitendinosus during retorting. Meat Sci. 53:189-194 https://doi.org/10.1016/S0309-1740(99)00047-9
  24. Park, W. J. 1994. Functional protein additives in surimi gel. J. Food Sci. 59:525-527 https://doi.org/10.1111/j.1365-2621.1994.tb05554.x
  25. Park, S., M. S. Brewer, J. Novakofski, P. J. Bechtel and F. K. McKeith. 1996. Process and characteristics for a surimi-like material made from beef or pork. J. Food Sci. 61:422-427 https://doi.org/10.1111/j.1365-2621.1996.tb14208.x
  26. Park, J. D., C. H. Jung, J. S. Kim, D. M. Cho, M. S. Cho and Y. J. Choi. 2003. Surimi processing using acid alkali solubilization of fish muscle protein. J. Kor. Soc. Food Sci. Nutr. 32:400-405 https://doi.org/10.3746/jkfn.2003.32.3.400
  27. Park, J. W. and M. T. Morrissey. 2000. Manufacturing of surimi from light muscle fish. In: Surimi and surimi seafood (Ed. J. W. Park), Marcel Dekker, NY, USA. pp. 23-58
  28. Phatcharat, S., S. Benjakul and W. Visessanguan. 2006. Effects of washing with oxidizing agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper. Food Chem. 98:431-439 https://doi.org/10.1016/j.foodchem.2005.06.016
  29. Smith, D. M. 1987. Functional and biochemical change in deboned turkey due to frozen storage and lipid oxidation. J. Food Sci. 52:22-27 https://doi.org/10.1111/j.1365-2621.1987.tb13965.x
  30. Smyth, A. B. and E. O'neill. 1997. Heat induced gelation properties of surimi from mechanically separated chicken. J. Food Sci. 62:350-355
  31. Srinivasan, S., Y. L. Xiong and E. A. Decker. 1996. Inhibition of protein and lipid oxidation in beef heart surimi-like material by antioxidants and combinations of pH, NaCl, and Buffer type in the washing media. J. Agri. Food Chem. 44:119-125 https://doi.org/10.1021/jf950385i
  32. Uddin, M., E. Okazaki, H. Fukushima, S. Turza, Y. Yumiko and Y. Fukuda. 2006. Nondestructive determination of water and protein in surimi by near-infrared spectroscopy. Food Chem. 96:491-495 https://doi.org/10.1016/j.foodchem.2005.04.017
  33. Wimmer, M. P., J. G. Sebranek and F. K. McKeith. 1993. Washed mechanically separated pork as a surimi-like meat product ingredient. J. Food Sci. 58:254-258 https://doi.org/10.1111/j.1365-2621.1993.tb04250.x
  34. Yang, T. S. and G. W. Froning. 1992. Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat. J. Food Sci. 57:325-331 https://doi.org/10.1111/j.1365-2621.1992.tb05486.x
  35. Yang, T. S. and G. W. Froning. 1990. Study of protein solubility during the washing of mechanically deboned chicken meat. Poult. Sci. 69:147(Abstr.)

Cited by

  1. Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat vol.43, pp.5, 2009, https://doi.org/10.1111/jfpp.13929