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A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK
- Authors
- Kang, G. H.; Joo, S. T.; Park, G. B.; Choi, S. G.; Han, C. Y.; Kim, B. C.
- Issue Date
- Apr-2010
- Publisher
- WILEY-BLACKWELL PUBLISHING, INC
- Citation
- JOURNAL OF MUSCLE FOODS, v.21, no.2, pp 343 - 349
- Pages
- 7
- Indexed
- SCI
SCIE
SCOPUS
- Journal Title
- JOURNAL OF MUSCLE FOODS
- Volume
- 21
- Number
- 2
- Start Page
- 343
- End Page
- 349
- ISSN
- 1046-0756
- 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.
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