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KMID : 0613820070170050728
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Journal of Life Science
2007 Volume.17 No. 5 p.728 ~ p.734
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Effects of pH Adjustment on Characteristics of Surimi Using Pork Leg and Chicken Breast
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Jin Sang-Keun
Kim Il-Suk
Yang Han-Sul
Park Gu-Boo
Choi Yeung-Joon
Shin Tak-Soon
Kim Byeong-Gyun
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Abstract
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In this study, we prepared surimi from pork leg and chicken breast by pH adjustments of 3.0 and 11.0. The content of crude protein, yield, water-holding capacity, redness, yellowness, myoglobin (Mb) and metmyoglobin (metMb) were significantly higher in the surimi manufactured from pork leg at adjustment pH 3.0 compared to the other surimi samples; whereas whiteness, myofibrillar protein, breaking force, deformation and gel strength were lower than other samples (P＜0.05). The textural attributes were significantly higher in the surimi manufactured from pork leg at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, metMb, cooking loss, breaking force, deformation and gel strength were lower than other samples (P＜0.05). Again, the content of crude protein, yield, pH, breaking force, deformation, gel strength and lightness were significantly higher in the surimi manufactured from chicken breast at adjustment pH 3.0 compared to the other surimi samples; whereas myofibrillar protein, redness and metMb were higher than other samples (P＜0.05). The content of myofibrillar protein, deformation, lightness and cohesiveness were significantly higher in the surimi manufactured from chicken breast at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, cooking loss, yield and breaking force were higher than other samples (P＜0.05). The chicken breast surimi had superior color and gel characteristics than manufactured from pork leg, and adjustment pH 11.0 had superior whiteness and cohesiveness than the pH 3.0 adjusted sample, however, there were no significant differences in sensory attributes among the surimi samples.
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KEYWORD
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surimi, pork leg, chicken breast, pH adjustment, quality characteristics
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