Process and characteristics for a surimi-like material made from beef or pork
作者： S. PARK , M.S. BREWER , J. NOVAKOFSKI , P.J. BECHTEL , F.K. McKEITH
DOI: 10.1111/J.1365-2621.1996.TB14208.X
关键词: Fat content 、 Manufacturing process 、 Food science 、 Animal protein 、 Fish surimi 、 Chemistry 、 Water holding capacity
摘要: Beef or pork was chopped, screened, and washed; water removed by centrifugation to make surimi-like, water-washed beef pork. Processing parameters were evaluated develop the optimum processing techniques yield most functional material. Regardless of fat content in starting material, contained <1% fat. Water-washed muscle lighter (reduced redness yellowness) than original material but had more color fish surimi. Washed formed gels with greater hardness commercial surimi above 55°C after heating at 0.5°C/min. Salt soluble protein higher that
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