Some Physico-Chemical Properties of Surimi-Like Material Made From Goat Meat as Affected by Sucrose Level

Abstract

This experiment was carried out to study the effect of sucrose level on the physico-chemical properties of goat surimi. The muscle tissue of round meat of goat was separated from fat and connective tissue manually and then was cut into 3 cm size of meat for mincing by using meat mincer. Then, the minced meat was washed three times by using chilling water (5-10 o C) which the final washing used chilled 0.5% NaCl solution. The ratio of water to minced meat in washing was 3:1. The final step was dewatering by pressing washed minced meat in the screen of linen mesh manually. Finally, raw surimi was stirred with sucrose 3% (P1), 4% (P2) and 5% (P3) and added sodium tripolyphosphate 0.2% for each treatment. The result showed that both pH and Water Holding Capacity (WHC) increased significantly from P1 (P<0.05), whereas the gel strength was no different. The incline of WHC was followed by the incline of crude protein content. However, sucrose could not affect ash and fat content as well as salt-soluble protein. Sucrose supplementation at 4% in goat surimi produced the best characteristics of goat surimi.