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KMID : 1024620060260010020
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Food Science of Animal Resources
2006 Volume.26 No. 1 p.20 ~ p.27
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Effect of Addition Levels of Sodium Chloride on Gel Properties of Surimi-like Pork
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Kang Geun-Ho
Han Chul-Yong
Joo Seon-Tea
Kim Byoung-Chul
Park Gu-Boo
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Abstract
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Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.
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KEYWORD
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gel property, sodium chloride, surimi-like pork
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