- Volume 20 Issue 7
DOI QR Code
Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem
- Kang, Geun-Ho ;
- Yang, Han-Sul ;
- Jeong, Jin-Yeon ;
- Moon, Sang-Hoon ;
- Hur, Sun-Jin ;
- Park, Gu-Boo ;
- Joo, Seon-Tea
- Received : 2006.06.09
- Accepted : 2006.12.06
- Published : 2007.07.01
Gels were made from surimi-like pork (SLP) made from muscles obtained at 1, 24 and 72 h post-mortem. The SLP from pre-rigor muscle had higher pH and moisture percentage compared to in- or post-rigor muscles. Also, SLP from pre-rigor muscle showed higher concentration of water-soluble protein that was washed out during the process. Gel from post-rigor muscle exhibited higher a* and b* value, and also resulted in higher Chroma and lower hue values. The dark color of gel from post-rigor muscle was related to higher concentration of sarcoplasmic protein in SLP and denser structure in the gel matrix. SDS-PAGE showed higher intensity of the phosphorylase in the sarcoplasmic protein fraction from pre-rigor muscle. Gel from post-rigor muscle showed higher hardness and sensory firmness, and the greater firmness was related to higher concentration of protein in SLP, and a compact network with smaller pockets in the gel matrix.
Surimi-like Pork;Gel Color;Texture;Muscle Rigor States
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