Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effect of Glycolysis Rate in Porcine Muscle Postmortem on Gel Property of Pork Surimi

돼지 근육의 사후 해당속도가 돈육 수리미의 젤 특성에 미치는 영향

  • Kang Guen-Ho (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Yang Han-Sul (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Jeong Jin-Yeon (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Joo Seon-Tea (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University) ;
  • Park Gu-Boo (Division of Animal Science and technology, College of Agriculture and Life Science, Gyeongsang National University)
  • 강근호 (경상대학교 동물자원과학부) ;
  • 양한술 (경상대학교 동물자원과학부) ;
  • 정진연 (경상대학교 동물자원과학부) ;
  • 주선태 (경상대학교 동물자원과학부) ;
  • 박구부 (경상대학교 동물자원과학부)
  • Published : 2005.12.01
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Abstract

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.

돈육을 수세하여 돈육 수리미를 제조할 때, 사후 해당 속도가 빠른 돈육을 원료육으로 이용하면 낮은 pH에 기인하여 보수성이 낮은 결과 적은 수분 함량을 보유하는 돈육 수세물을 획득하게 되어 수율이 낮아졌다. 사후 해당 속도가 빠른 돈육은 정상 돈육에 비해 육단백질의 변성이 유발되어 수분 함량이 낮고 치밀한 젤 매트릭스를 형성하여 경도가 높지만 탄력성이 낮은 돈육 수리미를 생산하였다. 뿐만 아니라 사후 해당 속도가 빠른 돈육은 변성된 근장 단백질이 근원섬유 단백질과 결합하여 수세되지 않고 돈육 수세물 내에 잔존하게 되어 돈육 수리미의 색깔을 어둡게 만드는 원인으로 작용한 것으로 사료된다.

Keywords

References

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