Effects of Number of Washes and pH Adjustment on Characteristics of Surimi-like Materials from Pork Leg Muscle

Sang-Keun Jin,Il-Suk Kim,Han-Sul Yang,Youngin Choi

doi:10.5713/ajas.2009.80462

Abstract

The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times with water, as well as by pH adjustments of 3.0 or 11.0. The control surimi was made by two times washing from Alaska pollock. The content of crude protein was higher in the surimi manufactured from pork leg with pH adjustments. The highest gel strength was found in the control, and the control had greater lightness and whiteness value. The control had higher texture attributes than the other samples, whereas the surimi from pork leg made by a pH 11.0 adjustment had higher texture attributes than the pH 3.0 adjustment. The sensory color was higher in the control compared to other surimi samples, whereas aroma was lower in the control. However, there were no significant differences in overall acceptability among the surimi samples.

Highlights

Most Korean meat consumers prefer pork belly and boston butt, and as a consequence the Korean pork industry has suffered from a lack of consumption of low-preference pork leg by consumers, causing a large stock of pork leg
This study was carried out to compare the physicochemical and sensory characteristics of pork leg surimi manufactured by different washing times and pH adjustments
We found that the control, Alaska pollock surimi, was higher in fat content, pH, lightness, and whiteness compared to the pork leg surimi, and had greater breaking force, deformation, gel strength, and texture attributes

Summary

Introduction

Most Korean meat consumers prefer pork belly and boston butt, and as a consequence the Korean pork industry has suffered from a lack of consumption of low-preference pork leg by consumers, causing a large stock of pork leg. The aim of this work was to find a use for pork leg by developing an acceptable surimi-like material product made from the pork leg. Surimi is a Japanese term that defines a concentrate of myofibrillar proteins obtained after the mincing and water washing of fish flesh (Hastings et al, 1990; Park and Morrissey, 2000). It is light in color, bland in odor, low in fat, high in myofibrillar protein, and extremely functional due to the unique gelling properties of the myofibrillar proteins.

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