Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi

Abstract

Surimi was prepared from alaska pollack, pork leg and chicken breast by washing with water two or four times. Moisture, crude protein and crude fat were significantly higher in alaska pollack surimi than other surimi samples. Collagen contents and yield was significantly higher in pork leg surimi made by washing two times than those of other surimi samples. All physical characteristics were significantly higher in alaska pollack surimi than those of others, whereas pork leg surimi made by washing two times had significantly lower water-holding capacity (WHC), deformation and gel strength. Alaska pollack had higher lightness ( L ∗) and whiteness ( W), whereas chicken breast surimi samples showed lower lightness ( L ∗). Myoglobin content was higher in pork leg surimi samples, whereas alaska pollack and chicken breast surimi samples were lower than those of other samples. In sensory evaluation, color was significantly higher in alaska pollack surimi, while chicken breast surimi made by washing four times was significantly lower in color. However, aroma, flavor, juiciness, tenderness and overall acceptability were not significantly different among the surimi samples.