A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

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

doi:10.1111/j.1745-4573.2009.00186.x

상세 보기

A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

Kang, G. H.;
Joo, S. T.;
Park, G. B.;
Choi, S. G.;
Han, C. Y.;
외 1명

Citations

WEB OF SCIENCE

0

초록

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.

키워드

GELATION PROPERTIES; CHICKEN; BEEF

제목: A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

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

DOI: 10.1111/j.1745-4573.2009.00186.x

발행일: 2010-04

유형: Article

저널명: Journal of Muscle Foods

권: 21

호: 2

페이지: 343 ~ 349