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Effect of Glycolysis Rate in Porcine Muscle Postmortem on Gel Property of Pork Surimi  

Kang Guen-Ho (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University)
Yang Han-Sul (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University)
Jeong Jin-Yeon (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University)
Joo Seon-Tea (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University)
Park Gu-Boo (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.25, no.4, 2005 , pp. 423-429 More about this Journal
Abstract
Properties of pant surimi derived from porcine longissimus muscle were investigated Rapid glycolysis of muscle reduced yield $\%$ of water-washed pork and moisture $\%$ of pent surimi because of ie lower ultimate pH. Gel Hardness was significantly (p<0.05) higher in pork surimi from rapid glycolysis muscle, but springiness was higher (p<0.05) in pork surimi from normal glycolysis muscle. SDS-PAGE pattern showed denaturation of sarcoplasmic proteins onto myofibrillar proteins in rapid glycolysis muscle, resulted in dark color and hard texture of pork surimi. Color and texture of gels were related with water-holding capacity of muscle proteins and moisture $\%$ in gel matrix. Results imply that glycolysis rate of porcine muscle at postmortem could affect gel properties of pork surimi, and muscle with rapid glycolysis muscle could produce a hard texture of pork surimi and dark color.
Keywords
pork surimi; gel property; glycolysis rate; porcine muscle;
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