Gel Properties of Surimi-like Materials from Cardiac and Skeletal Muscle of Pigs

Kang, Geunho; Yang, Han-Sul; Jeong, Jin-Yeon; Moon, Sang-Hoon; Joo, Seon-Tea; Park, Gu-Boo

doi:10.5713/ajas.2007.1292

Cited by 7 publications

(10 citation statements)

References 16 publications

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“…The results indicate that the beef sausages with low to intermediate levels of BHS show greater vividness whereas the beef sausages with higher levels of BHS showed paleness (the greater the chroma, the more vivid the color) (Hernández et al, 2016). This corresponds with the studies carried out by Desmond and Kenny (1998) and Seo et al (2016) Kang et al (2007) reported that surimi-like material from pig hearts was darker than that of psoas major muscle (PM) and semimembranosus muscle (SM) of pigs. The gel of pig heart had lower L* and hue values, and higher b* and chroma values compared to gels obtained from PM and SM.…”

Section: Instrumental Color Of Cooked Sausagessupporting

confidence: 81%

“…It is also a good source of myofibrillar protein, essential amino acids, minerals, vitamins, and other nutrients, while their proteins have high digestibility and good biological value (Rahman et al., 2019). However, beef heart has limited use in formulated muscle foods due to their low protein functionality and less desirable flavor compared with skeletal muscle (Kang et al., 2007). Therefore, beef heart has been studied in relation to its chemical and functional properties in the making of surimi‐like material (Tina et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

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Quality of cooked sausages with added beef or pork heart surimi

Villalobos-Delgado

Núñez-González

Alarcón-Rojo

et al. 2020

J. Food Process. Preserv.

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The meat industry annually produces tons of by-products that represent a cost for the meat processing sector as well as a major environmental problem (Mora et al., 2014; Toldrá et al., 2012). Traditionally, many meat by-products have been used for human consumption. Offal, such as liver, kidneys, and heart are consumed directly after cooking. The heart, which is almost entirely muscle meat and low in fat (Anderson, 2004), is used as a table meat. It can be diced and added to stews or minced and added to other meat for extra flavor

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Section: Instrumental Color Of Cooked Sausagessupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Quality of cooked sausages with added beef or pork heart surimi

Villalobos-Delgado

Núñez-González

Alarcón-Rojo

et al. 2020

J. Food Process. Preserv.

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show abstract

“…Carcasses from these old hens have tough and dry muscles, properties that could be modified by processing, mainly during the thermal gelation (Yang and Froning 1992; Kijowski and Richardson 1996). Beef, pork, and sheep muscles also, and even beef or pig hearts, have been used to produce surimi‐like materials (Wan and others 1993; Zepeda and others 1993; Wang and Xiong 1998; Jin and others 2007b; Kang and others 2007).…”

Section: Surimi From Underutilized Speciesmentioning

confidence: 99%

Alternatives for Efficient and Sustainable Production of Surimi: A Review

Martín-Sánchez¹,

Navarro²,

Pérez‐Álvarez³

et al. 2009

Comp Rev Food Sci Food Safe

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ABSTRACT:The links between fish processing and negative environmental impact need to be minimized. The overexploitation of white fish stocks has compromised supply, the use of energy contributes to a high-carbon footprint, and the water resources required are also high. An option is to resort to the use of alternative species and fisheries by-catch, together with the maximum utilization of fish. In addition, edible proteins from a range of sources could be converted into added-value products using surimi-like processes. The surimi industry requires large amounts of freshwater and discharges wastewater with a high organic load. By exploring available options on processing technologies and management of the environmental impact, this review discusses the potential role of surimi and opportunities for sustainable fish processing.

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“…Myofibrillar protein functionality, particularly gelation, in relation to muscle food quality, has been extensively researched and reviewed (Liang and Hultin 2003; Totosaus 2004; Kang et al. 2007a,b).…”

Section: Introductionmentioning

confidence: 99%

Effects of Muscle Fiber Types on Gel Property of Surimi‐like Materials From Chicken, Pork and Beef

Kang¹,

Park²,

Joo³

et al. 2010

Journal of Muscle Foods

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The research was done to investigate the gel properties of surimi-like materials (SLM) from breast muscle of chicken, and semimembranosus muscle of porcine and bovine. Differences in the thickness and diameter of muscle fibers from three muscles were observed using field emission scanning electron microscope. As muscle fiber thickness decreased, gel microstructure of cooked SLM had smaller particles of amorphous proteins that might be related to hard and strong gel structures. These results implied that the gel texture seen in the SLM was dependent on muscle fiber types from different animals. The myosin ratio was increased with the decrease of red muscle fiber-type ratio, i.e., beef > pork > chicken. Amino acid composition analysis showed significantly (P < 0.05) higher proline percentage among the hydrophobic amino acids in 5 Corresponding authors. Geun-Ho 570 chicken compared with pork and beef. Data implied that muscle fiber types affected the gel-forming ability of SLM. PRACTICAL APPLICATIONSGel hardness of cooked surimi-like materials (SLM) was increased as pH decreased. The different pH of animal muscles might be related to differences in muscle protein composition and species. The different pH had effects not only on the sarcoplasmic protein in SLM after washing, but also on the functionality of myofibrillar proteins after cooking. Porcine muscle had the thickest muscle fibers, whereas bovine muscles had the smallest fiber diameter. This difference was correlated to gel hardness and microstructure of cooked SLM. The myosin ratio in the myofibrillar proteins was lower in SLM from beef than those from chicken and pork. The myosin ratio was increased as the red muscle fiber ratio decreased. Therefore, these results suggested that the myosin ratio in SLM depended on the muscle fiber type in raw muscles, and resulted in better gel-forming ability and texture of cooked SLM.

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Gel Properties of Surimi-like Materials from Cardiac and Skeletal Muscle of Pigs

Cited by 7 publications

References 16 publications

Quality of cooked sausages with added beef or pork heart surimi

Quality of cooked sausages with added beef or pork heart surimi

Alternatives for Efficient and Sustainable Production of Surimi: A Review

Effects of Muscle Fiber Types on Gel Property of Surimi‐like Materials From Chicken, Pork and Beef

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