Process and Characteristics for a Surimi‐like Material Made from Beef or Pork

Park, S.; Brewer, M.S.; Novakofski, J. E.; Bechtel, Peter J.; McKeith, F. K.

doi:10.1111/j.1365-2621.1996.tb14208.x

Cited by 62 publications

(45 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The samples of WBM were prepared in the laboratory from beef mainly (m. psoas major) by the modified procedure of Park et al (1996). Instead of tap water, distilled water was used for washing and leaching.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

Kovačević¹,

Mastanjević²

2011

Czech J. Food Sci.

View full text Add to dashboard Cite

Kovačević D., Mastanjević K. (2011): Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat. Czech J. Food Sci., 29: 15-23.The cryoprotective effects of trehalose and maltose (w = 2-10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at -30°C. Myofibrillar protein functional stability was monitored by salt extractable protein (SEP) and differential scanning calorimetry (DSC). Salt extractable protein (SEP) showed that the addition of trehalose and maltose causeda smaller loss of protein solubility during the frozen storage. Peak thermal transition (t p ) and denaturation enthalpy (ΔH) of myofibrillar proteins were evaluated. Differential scanning calorimetry (DSC) revealed a shift in the peak thermal transition temperature (t p ) of myosin and actin to higher temperature as the mass fractions of trehalose and maltose increased. The transitions enthalpies of myosin and actin of the washed beef meat samples showed a higher increase with the increase of mass fraction of trehalose then of that of maltose. Since the value of denaturation enthalpy is directly related to the amount of native proteins, higher values of ΔH point to higher cryoprotective effects of trehalose.

show abstract

Section: Methodsmentioning

confidence: 99%

“…The process for making surimi-like product from beef, using modified technology from fish surimi (Park et al 1996), results in a semi-purified protein fraction containing a high concentration of myofibrillar proteins. Freezing has become one of the most frequently used preservation methods for meat and meat products.…”

mentioning

confidence: 99%

Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

Kovačević¹,

Mastanjević²

2011

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…In a composite food such as surimi, additives can modify the texture. Protein additives, such as egg white, serve to increase gel strength and to give a whiter and glossier appearance (Park, 2005). The final surimi-based product can assume almost any desired texture through its gel forming capacity (Park, 1994).…”

Section: Introductionmentioning

confidence: 99%

“…

Chicken myofibrillar protein concentrate (CMPC), produced with modified technology used for fish surimi (Dawson et al, 1988;Park et al, 1996), is characterized by very good technological properties, such as a high water retention capacity and a strong ability to form strong gels after being heated. The most frequently used food preservation technique for this kind of product is freezing.

…”

mentioning

confidence: 99%

Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage

Mastanjević¹,

Kovačević²

2018

Acta Sci Pol Technol Aliment

View full text Add to dashboard Cite

Chicken myofibrillar protein concentrate (CMPC), produced with modified technology used for fish surimi (Dawson et al., 1988;Park et al., 1996), is characterized by very good technological properties, such as a high water retention capacity and a strong ability to form strong gels after being heated. The most frequently used food preservation technique for this kind of product is freezing. Cryoprotectants, such as disaccharides, polysaccharides, polyalcohols, acids and polyphosphates are generally added to surimi to protect myofibrillar proteins from freeze-denaturation during frozen storage and to maintain its high PHYSICO-CHEMICAL AND THERMAL PROPERTIES OF CHICKEN MYOFIBRILLAR PROTEIN CONCENTRATE (CMPC) MIXED WITH BARLEY BRAN FLOUR DURING FROZEN STORAGE ABSTRACTBackground. Possible new additives for surimi-like products made from chicken meat, which could improve its functional properties during frozen storage, are the subject of much research. The use of dietary fibre in surimi-like products made from chicken meat has not been extensively studied. The objective of this study was to determine the effectiveness of barley bran flour in stabilizing chicken myofibrillar proteins during frozen storage and maintaining its functionality. Material and methods. Surimi-like material (chicken myofibrillar protein concentrate -CMPC) from mechanically deboned chicken meat was mixed with barley bran flour (0-6%) and stored in a freezer for 30, 60, 90 and 180 days. Instrumental color measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with an aluminium cylindrical probe P/75. Differential scanning calorimetry (DSC) was used for the determination of denaturation temperatures and enthalpies.Results. Denaturation enthalpies of CMPC increased when the mass fraction of barley bran was increased (w = 0-6%). Instrumental color parameters (L*, a* and b*) of CMPC gels were significantly (p < 0.05) affected by the addition of barley bran. Texture profile analysis (TPA) parameters -hardness and chewinessincreased significantly (p < 0.05) with the addition of barley bran (w = 0-6%). Cohesiveness and springiness were also significantly (p < 0.05) affected by the addition of barley bran (w = 0-6%) during frozen storage. Conclusion. The increase in denaturation enthalpies and some instrumental textural and color parameters, indicate possible interactions of chicken myofibrillar proteins with barley bran.

show abstract

“…Thus, various studies conducted to develop a surimi-like product from chicken (Lesiów and Xiong, 2003; Nowsad et al, 2000) sheep (Antonomanolaki et al, 1999), beef and pork (Park et al 1996), and beef heart (Wang and Xiong 1999). The application of the surimi technology in the production of a surimi base product from other meat such as chicken, pork and beef could provide a new approach towards increasing its value and utilization (Jin et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

Jin¹,

Choi²,

Hur³

2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

show abstract

Process and Characteristics for a Surimi‐like Material Made from Beef or Pork

Cited by 62 publications

References 22 publications

Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat

Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

Contact Info

Product

Resources

About