• Journal of agriculture & life science
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• v.50 no.4
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• pp.91-98
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• 2016

This aim of the present study was to evaluate the effects of phosphate on the quality properties of the surimi-like materials. Surimi-like materials as a control was prepared with beef heart by three times of washing treatment. Three types of surimi-like materials were manufactured by different conditions(T1: 2% salt, T2: 1.95% salt+0.05% phosphate, T3: 1.90% salt+0.10% phosphate). The moisture content was significantly lower in T1 than the control, and T3 sample had the highest crude protein content(P<0.05). The cooking loss was significantly lower in T2 than the control, and T2 sample had the highest water-holding capacity(P<0.05). The lightness and whiteness values were significantly lower in the treatment samples compared to the control sample; whereas redness values was higher than the control(P<0.05). Beef heart surimi-like materials added with salt and phosphate had higher in texture properties in the control, and T3 sample had the highest hardness, cohesiveness, gumminess and chewiness values(P<0.05). Therefore, the addition of phosphate could increase the protein content and gel properties as well as water-holding capacity of surimi-like materials from beef heart.

• Journal of Animal Science and Technology
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• v.48 no.3
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• pp.435-442
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• 2006

Effects of surimi-like material (SLM) from pig heart on the quality of frankfurter sausage were investigated. The sausages were made by substituted addition of SLM at 5 and 10% levels in raw meats. Contents of moisture and fat in batter were not changed by addition of SLM, respectively, whereas protein content was significantly (P<0.05) decreased with SLM level increased. Although pH of frankfurter sausage was significantly (P<0.05) increased with SLM addition, percentage of cook yield was significantly (P<0.05) decreased. As increasing of addition levels of SLM, hardness and chewiness were decreased, but springiness was significantly (P<0.05) increased. Also, panel rated sausages of 10% SLM as having a higher tenderness and acceptability compared with control. These results suggested that a tender frankfurter sausage without any defects of flavor might be made with substitution of SLM from pig heart.