A surimi-like material made from beef and pork and a novel protease in bovine and porcine skeletal muscle

A surimi-like material made from beef or pork by a series of chopping, screening and repeated water-washing was characterized in terms of nutrient composition and functional properties. Percent salt-soluble protein of water-washed beef or pork was higher than that of commercial fish surimi. Total nitrogen contents of water-washed beef and pork were higher than those of respective muscle. When heated at a constant rate of 0.5$\sp\circ$C per minute, washed beef or pork formed gels with greater hardness than commercial fish surimi at temperatures above 55$\sp\circ$C. Gel forming ability and water-holding capacity of surimi-like pork were significantly enhanced by the addition of NaCl up to 3%. Gel formation was not affected by freeze-thawing, and the addition of known cryoprotectants did not show any effect on the gel forming ability.

Name thesis:degree_name

Ph.D.

Level thesis:degree_level

Dissertation

Discipline thesis:degree_discipline

Animal Sciences

Grantor

University of Illinois at Urbana-Champaign

Year dc:date

2011

Author dc:creator

• Park, Seonghee Choi

Contributors dc:contributor

• Novakofski, Jan

• Agriculture, Food Science and Technology
• Chemistry, Biochemistry

Statement dc:rights

• Copyright 1991 Park, Seonghee Choi

Language dc:language

eng

Identifier

AAI9136694
(UMI)AAI9136694

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/21292