TY - JOUR
T1 - A research note
T2 - Effect of cooking temperature and time on color and gel strength of Surimi-Like pork
AU - Kang, G. H.
AU - Joo, S. T.
AU - Park, G. B.
AU - Choi, S. G.
AU - Han, C. Y.
AU - Kim, B. C.
PY - 2010/4
Y1 - 2010/4
N2 - The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP. Practical Applications: This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.
AB - The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP. Practical Applications: This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.
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U2 - 10.1111/j.1745-4573.2009.00186.x
DO - 10.1111/j.1745-4573.2009.00186.x
M3 - Article
AN - SCOPUS:77953996891
VL - 21
SP - 343
EP - 349
JO - Journal of Muscle Foods
JF - Journal of Muscle Foods
SN - 1046-0756
IS - 2
ER -