Advanced SearchSearch Tips
Effects of pH Adjustment and Sodium Chloride Addition on Quality Characteristics of Surimi Using Pork Leg
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of pH Adjustment and Sodium Chloride Addition on Quality Characteristics of Surimi Using Pork Leg
Jin, Sang-Keun; Kim, Il-Suk; Chung, Hyun-Jung; Cho, Ju-Hyun; Choi, Yeung-Joon; Lee, Jae-Ryong;
  PDF(new window)
This study was conducted to determine the effect of pH adjustment and addition of sodium chloride (NaCl) on quality characteristics of pork leg surimi. The pork leg surimi was manufactured with one of following pH 3.0 or pH 11.0 adjustment and contained 2% NaCl or not; C (Alaska pollack surimi, two times washing, 0% NaCl), T1 (pork leg surimi pH 3.0 adjustment, 0% NaCl), T2 (pork leg surimi, pH 3.0 adjustment, 2% NaCl), T3 (pork leg surimi, pH 11.0 adjustment 0% NaCl), T4 (pork leg surimi, pH 11.0 adjustment, 2% NaCl). The and W values was increased with increasing of pH value, but the and values lower. The W values were higher (p<0.05) as addition of NaCl, but and values were lower. In textural properties, the cohesiveness was increased with increasing of pH value, however with the exception of springiness all traits were higher (p<0.05) as addition of NaCl. The breaking force and gel strength was increased with increasing of pH value. The breaking force, gel strength and breaking force u deformation were higher as addition of NaCl, but shear force lower. In sensory evaluation, the tenderness was increased with increasing of pH value and all traits of sensory evaluation also were higher (p<0.05) as addition of NaCl. There were no differences in interaction of pH adjustment and without or with NaCl on color, textural properties, breaking force, deformation, gel strength, shear force and sensory evaluation of pork leg surimi. The color, textural and physical characteristics and sensory evaluation ot T2 and T4 were similar to treatment C. Therefore, the pH 11.0 and 2% NaCl addition on process of manufacture of pork leg surimi would be recommended.
pH adjustment;sodium chloride;quality characteristics;pork leg surimi;
 Cited by
pH 조절법으로 제조한 닭가슴살 수리미의 저장 중 품질특성에 미치는 냉동변성방지제 첨가 효과,진상근;김일석;최영준;양한술;박구부;

한국축산식품학회지, 2007. vol.27. 3, pp.320-328 crossref(new window)
기계발골계육 회수단백질을 활용한 돈육 소시지의 품질 및 저장성 향상을 위한 동충하초, 누에고치 및 Conjugated Linoleic Acid의 첨가 효과,진상근;김일석;강석남;허인철;최승연;강상하;양한술;주선태;박구부;

한국축산식품학회지, 2010. vol.30. 2, pp.243-251 crossref(new window)
Effect of Cryoprotectants on the Quality Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage, Korean Journal for Food Science of Animal Resources, 2007, 27, 3, 320  crossref(new windwow)
Effect of Cordyceps ochraceostromat, Silkworm Cocoon, and Conjugated Linoleic Acid on the Quality and Storage Characteristics of Pork Sausage Manufactured by MDCM (Mechanically Deboned Chicken Meat) Recovered Protein, Korean Journal for Food Science of Animal Resources, 2010, 30, 2, 243  crossref(new windwow)
Acton, J. C. and Dick, R. L. (1984) Protein-protein interaction in processed meat. Reciprocal Meat Canl Proc. 37, 36-43

Antonomanolaki, R. E., Vareltzis, K. P., Georgakis, S. A., and Kaldrymidou, E. (1999) Thermal gelation properties of surimi-like material made from sheep meat. Meat Sci. 35, 429-435

Foegeding, E. A. (1988) Thermally induced changes in muscle foods. Food Technol. 42, 58-62

Hennigar, C. J., Buck, E. M., Hultin, H. O., Peleg, M., and Vareltzis, K. (1989) Mechanical properties of fish and beef gels prepared with and without washing and sodium chloride. J. Food Quality 12,155-166 crossref(new window)

Hickson, D. W., Dill, C. W., Morgan, R. G., Sseat, V. E., Suter, D. A., and Carpenter, Z. L. (1982) Rheological properties of two heat-induced protein gels. J. Food Sci. 47, 783-785,791 crossref(new window)

Ishioroshi, M., Kunihiko, S., and Isutomu, Y. (1979) Heatinduced gelation of myosin; factors of pH and salt concentration. J. Food Sci. 44, 1280-1284 crossref(new window)

Jin, S. K., Kim, I. S., Hur, S. J., Park, K. H., Ha, J. H., Kang, S. M., Choi, Y. J., and Kim, J. S. (2006) Effect of pH control on physico-chemical characteristics of chicken breast surimi. Korean J. Food Sci. Ani. Resour. 26, 64-69

Kang, G. H., Han, C. Y., Joo, S. T., Kim, B. C., and Park, G. B. (2006) Effects of addition levels of sodium chloride on gel properties of surimi-like pork. Korean J. Food Sci. Ani. Resour. 26,20-27

Kanner, J., Salan, M. A., Harel, S., and Shegalvich, I. (1991) Lipid peroxidation of muscle food: The role of cytosolic fraction. J. Agri. Food Chem. 39, 242-246 crossref(new window)

Knight, M. K. (1992) Red meat and poultry surimi. In: The chemistry of muscle based food, Johnston, D. E. and Knight, M. K., and Ledward, D. A. (eds). The Royal Society of Chemistry, UK, pp. 222-228

Lanier, T. C. and Lee, C. M. (1992) Surimi technology. Marcel Dekker, Inc., NY, USA, pp. 144-158

Lee, C. M. (1986) Surimi manufacturing and fabrication of surimi-based products. Food Technol. 40, 115-124

Lee, S. K. and Han, J. H. (1999) Effects of washing temperature and pH on the quality of surimi from mechanically deboned chicken meat. Korean J. Food Sci. Ani. Resour. 19, 268-277

Nowsad, A. A. K. M., Kanoh, S., and Niwa, E. (2000) Thermal gelation characteristics of breast and thigh mu-scles of spent hen and broiler and their surimi. Meat Sci. 54, 169-175 crossref(new window)

Okada, M. (1964) Effect of washing on the jelly forming ability offish meat. Nippon Suisan Gakkaishi 30,255-261 crossref(new window)

Okada, M. (1985) The history of surimi and surimi based products in JAPAN. Proceedings of the International Symposium on Engineered Saefood including Surimi, Seattle, pp. 30-31

Osinchak, J. E., Hultin, H. O., Zajicek, O. T., Kelleher, S. D., and Huang, C. H. (1992) Effect of NaCl on catalysis of lipid oxidation by the soluble fraction of fish muscle. Free Radic. Biol. Med. 12,35-41 crossref(new window)

Park, J. D., Jung, C. H., Kim, J. S., Cho, M. S., and Choi, Y. J. (2003a) Surimi processing using acid alkali solubilization of fish muscle protein. J. Korean Soc. Food Sci. Nutr. 32, 400-405 crossref(new window)

Park, J. D., Yoon, S. S., Jung, C. H., Cho, M. S., and Choi, Y. J. (2003b) Effect of sarcoplasmic protein and NaCI on heating gel from fish muscle surimi prepared by acid and alkaline processing. J. Korean Soc. Food Sci. Nutr. 32, 567-573 crossref(new window)

Park, J. W., Lanier, T. C., and Green, D. P. (1988) Cryoprotective effects of sugar, polyols and/or phosphates on Alaska pollack surimi. J. Food Sci. 53, 1-3 crossref(new window)

Park, K. H., Jin, S. K., Kim, I. S., Ha, J. H., Kang, S. M., Choi, Y. J., and Kim, J. S. (2005) Physico-chemical characteristics of surimi by washing method and pH control level of chopped chicken breast. Kor. J. Anim. Sci. Technol. 47, 1059-1066 crossref(new window)

Park, S., Brewer, M. S., McKeith, F. K., Bechtel, P. J., and Novakofski, J. (1996) Salt, cryoprotectants and preheating temperature effects on surimi-Iike material from beef or pork. J. Food Sci. 61, 790-795 crossref(new window)

SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA

Siegel, D. G. and Schmidt, G. R. (1979) Ionic, pH and temperature effects on the binding ability of myosin. J. Food Sci. 44,1686-1689 crossref(new window)

Smyth, A. B. and O'neill, E. (1997) Heat induced gelation properties of surimi from mechanically separated chicken. J. Food Sci. 62, 350-355

Srinivasan, S., Xiong, Y. L., and Decker, E. A. (1996) Inhibition of protein and lipid oxidation in beef heart surimi-like material by antioxidants and combinations of pH, NaCl, and buffer type in the washing media. J. Agric. Food Chem. 44, 119-125 crossref(new window)

Underland, I., Kelleher, S. D., and Hultin, H. O. (2002) Recovery of functional proteins from herring (Clupea harengus) light muscle by an acid or alkaline solubilization process. J. Agric. Food Chem. 50, 7371-7379 crossref(new window)

Venugopal, V., Kakatkar, A., Bongirwar, D. R., Karthikeyan, M., Mathew, S., and Shamasunder, B. A. (2002) Gelation of shark meat under mild acidic conditions: Physicochemical and rheological characterization of the gel. J. Food Sci. 67, 2681-2686 crossref(new window)

Wimmer, M. P., Sebranek, J. G., and McKeith, F. K. (1993) Washed mechanically separated pork as a surimi-like meat product ingredient. J. Food Sci. 58, 254-258 crossref(new window)

Xiong, Y. L. and Brekke, C. J. (1991) Protein extractability and thermally induced gelation properties of myofibrils isolated from pre- and postrigor chicken muscles. J. Food Sci. 56,210-216 crossref(new window)

Yasui, T., lshioroshi, M., and Samejima, K. (1982) Effect of actomyosin on heat-induced gelation of myosin. Agric. Biol. Chem. 46,1049-1059 crossref(new window)

Young, L. L. (1975) Aqueous extraction of protein isolate from mechanically deboned poultry meat. J. Food. Sci. 40, 1115-1121 crossref(new window)