Abstract
ABSTRACT The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi‐like pork (SLP) derived from porcine semi‐membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP. PRACTICAL APPLICATIONSThis study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi‐like pork. Cooking temperature and times are very important to manufacture of the surimi‐like pork.
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