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KMID : 1024620050250040423
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Food Science of Animal Resources
2005 Volume.25 No. 4 p.423 ~ p.429
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Effect of Glycolysis Rate in Porcine Muscle Postmortem on Gel Property of Pork Surimi
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Kang Geun-Ho
Yang Han-Sul
Jeong Jin-Yeun
Joo Seon-Tea
Park Gu-Boo
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Abstract
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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.
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KEYWORD
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pork surimi, gel property, glycolysis rate, porcine muscle
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