Effects of Number of Washes and pH Adjustment on Characteristics of Surimi-like Materials from Pork Leg Muscle
作者： Sang-Keun Jin , Il-Suk Kim , Yeung-Joon Choi , Han-Sul Yang
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摘要: The effects of different washing time and pH adjustment surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made by two or four times with water, as well adjustments 3.0 11.0. control surimi Alaska pollock. content crude protein higher in the manufactured adjustments. highest gel strength found control, had greater lightness whiteness value. texture attributes than other samples, whereas a 11.0 adjustment. sensory color compared to aroma lower control. However, there no significant differences overall acceptability among samples.
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