Process and Characteristics for a Surimi-like Material Made from Beef or Pork |
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| Authors: | S PARK MS BREWER J NOVAKOFSKI PJ BECHTEL FK McKEITH |
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| Affiliation: | Authors Park, Novakofski, Bechtel, and McKeith are with the Dept. of Animal Sciences, The Univ. of Illinois, Urbana, IL. 61801. Author Brewer is with the Dept. of Food Science &Human Nutrition, The Univ. of Illinois, Urbana, IL. 61801. Address inquiries to Dr. Jan Novakofski, Univ. of Illinois, Dept. of Animal Sciences, Muscle Biology Laboratory, 1503 S. Maryland Drive, Urbana, IL 61801. |
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| Abstract: | Beef or pork was chopped, screened, and washed; water was removed by centrifugation to make surimi-like, water-washed beef or pork. Processing parameters were evaluated to develop the optimum processing techniques to yield the most functional material. Regardless of fat content in the starting material, water-washed beef or pork contained <1% fat. Water-washed muscle was lighter (reduced redness and yellowness) than the original starting material but had more color than fish surimi. Washed beef or pork formed gels with greater hardness than commercial fish surimi above 55°C after heating at 0.5°C/min. Salt soluble protein of water-washed beef or pork was higher than that of commercial fish surimi. |
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| Keywords: | beef pork surimi hardness color stability |
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