A research note: Effect of cooking temperature and time on color and gel strength of Surimi-Like pork

G. H. Kang; S. T. Joo; G. B. Park; S. G. Choi; C. Y. Han; B. C. Kim

doi:10.1111/j.1745-4573.2009.00186.x

A research note: Effect of cooking temperature and time on color and gel strength of Surimi-Like pork

G. H. Kang, S. T. Joo, G. B. Park, S. G. Choi, C. Y. Han, B. C. Kim

Honorary professors

Research output: Contribution to journal › Article › peer-review

Abstract

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.

Original language	English
Pages (from-to)	343-349
Number of pages	7
Journal	Journal of Muscle Foods
Volume	21
Issue number	2
DOIs	https://doi.org/10.1111/j.1745-4573.2009.00186.x
Publication status	Published - 2010 Apr

ASJC Scopus subject areas

Food Science

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title = "A research note: Effect of cooking temperature and time on color and gel strength of Surimi-Like pork",

abstract = "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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AU - Kang, G. H.

AU - Joo, S. T.

AU - Park, G. B.

AU - Choi, S. G.

AU - Han, C. Y.

AU - Kim, B. C.

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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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A research note: Effect of cooking temperature and time on color and gel strength of Surimi-Like pork

Abstract

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