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) |
1 | Ha, J. U., Woo, D. K., and Hwang, Y. M. (2000) Effect of carboxyl methyl cellulose and methyl cellulose on the functional properties of pork heart alginate/calcium(AC) surimi. Kor. J. Food Sci. Ani. Resour. 20, 199-206 |
2 | Helander, E. (1957) On quantitative muscle protein determination. Acta Physiologica Scandinavica, 41, 9-95 |
3 | Kang, G. H., Oh, S. H., Yang, H. S., Kim, J. S., Joo, S. T., and Park, G. B. (2003) Effect of myofibrillar protein extracted from pig hearts on quality characteristics of emulsion type sausages. Kor. J. Food Sci. Ani. Resour. 23, 122-127 |
4 | Lee, S. K., Min, B. J., and Kang, C. G. (2001a) Effects of oleoresin spices on the quality of chicken surimi during frozen storage. Kor. J. Food Sci. Ani. Resour. 21, 292-299 |
5 | Lee, S. K., Min, B. J., and Kang, C. G. (2001b) Influence of propyl gallate, sodium ascorbate, and sodium tripolyphosphate on quality change of chicken surimi during storage. Kor. J. Anim. Sci. Technol. 43, 525-534 |
6 | MacDougall, D. B. (1970) Characteristics of appearance of meat. I. The luminous absorbtion, scatter and internal transmittance of the lean of bacon manufactured from normal and pale pork. J. Sci. Food Agric. 21, 568-571 DOI |
7 | Morioka, K. and Shimizu, Y. (1990) Contribution of sarcoplasmic proteins to gel formation of fish meat. Nippon Suisan Gakkaishi. 56, 929-933 DOI |
8 | Yasui, T., Ishioroshi, M., and Samejima, K. (1982) Effect of actomyosin on heat-induced gelation of myosin. Agric. Biol. Chem. 46, 1049-1059 DOI |
9 | Fischer, C., Hamm, R., and Honilkel, K. O. (1979) Changes in solubility and enzymatic activity of muscle glycogen phosphorylase in PSE muscle. Meat Sci. 3, 11-19 DOI ScienceOn |
10 | Joo, S. T., Kauffman, R. G., Kim, B. C., and Kim, C. J. (1995) The relationship between color and water-holding capacity in postrigor porcine longissimus muscle. J. Muscle Foods. 6, 152-156 |
11 | Lan, Y. H., Novakofski, J., McCusker, R. H., Brewer, M. S., Carr, T. R., and McKeith, F. K. (1995) Thermal gelation properties of myofibrillar protein from pork, beef, fish, chicken and turkey muscles. J. Food Sci. 60, 936-940, 945 DOI ScienceOn |
12 | Bendall, J. R. and Wismer-Pedersen, J. (1962) Some properties of the myofibrillar protein of normal and watery pork muscle. J. Food Sci. 27, 144-159 DOI |
13 | Bourne, M. C. (1968) Texture profiling of ripening pears. J. Food Sci. 33, 223-226 DOI |
14 | Birth, G. S. (1978) The light scattering properties of foods. J. Food Sci. 43, 916-925 DOI |
15 | Lesiow, T. and Xion, Y. L. (2003) Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Sci. 64, 399-403 DOI ScienceOn |
16 | Warner, R. D., Kauffman, R. G., and Greaser, M. L. (1997) Muscle protein changes postmortem in relation to pork quality traits. Meat Sci. 45, 339-352 DOI ScienceOn |
17 | Park, S., Brewer, M. S., Novakofski, J., Bechtel, P. J., and McKeith, F. K. (1996) Process and characteristics for a surimi-like material made from beef or pork. J. Food Sci. 61, 422-427 DOI ScienceOn |
18 | SAS (2001) The SAS program for window. Cary, NC: The SAS Institute, Inc, USA |
19 | Costa, L. M., Fiego, D. P. L., Dall'Olio, S., Davoli, R., and Russo, V. (2002) Combined effects of pre-slaughter treatments and lairage time on carcass and meat quality in pigs of different halothane genotype. Meat Sci. 61, 41-47 DOI ScienceOn |
20 | Gornall, A. G., Bardawill, C. J., and David, M. M. (1949) Determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-766 PUBMED |
21 | Camou, J. P. and Sebranek, J. G. (1991) Gelation characteristics of muscle protein from pale, soft, exudative (PSE) pork. Meat Sci. 30, 207-220 DOI ScienceOn |
22 | Xiong, Y. L. (1997) Structure-function relationships of muscle proteins: In Damodaran, S. and Paraf, A. (eds), Food proteins and their applications. New York, Marcel Dekker Inc. pp. 341-392 |
23 | Owen, B. L., Montgomery, J. L., Ramsey, C. B., and Miller, M. F. (2000) Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and han processing characteristics. Meat Sci. 54, 221-229 DOI ScienceOn |
24 | Okada, M. (1964) Effect of washing on the gelly forming ability of fish meat. Bulletin of the Japanese Society of Scientific Fisheries. 30, 255-261 DOI |
25 | Okada, M. (1985) The history of surimi and surimi based products in JAPAN. Proceedings of the International Symposium on Engineered Seafood including Surimi, Seattle, pp. 30-31 |
26 | Joo, S. T., Kauffman, R. G., Kim, B. C., and Park, G. B. (1999) The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci. 52, 291-297 DOI ScienceOn |
27 | Laemmli, U. K. (1970) Cleavage of structural proteins during assembly of the head of bacteriophage T4. Nature 227, 680-685 DOI PUBMED ScienceOn |
28 | Ziegler, G. R. and Foegeding, E. A. (1990) The gelation of proteins. Adv. Foods Res. Nutr. 34, 203-298 DOI |
29 | Lanier, T. C. (1986) Functional properties of surimi. Food Technol. 40, 114-117 |
30 | Smith, D. M. (1988) Meat protein: functional properties in comminuted meat products. Food Technol. 23, 116-120 |
![]() |