COMPOSITION OF SURIMI-LIKE MATERIAL FROM BEEF OR PORK

A surimi-like material was made from finely minced beef or pork by wat er washing followed by screening to remove connective tissue. Changes in component proteins, amino acid composition and vitamin, mineral and cholesterol content occurring during preparation were investigated. T otal amino acid nitrogen contents of water-washed beef and pork were h igher than those of the respective muscle by 7% and 6.5%. Among 16 ami no acids measured, histidine and glycine decreased in both water-washe d beef and pork, while others increased compared to original muscle. T hiamin content decreased after washing. Surimi-like beef and pork had less cytoplasmic minerals (K, Na, Mg) but more minerals associated wit h proteins or subcellular organelles (Ca, Cu, Zn, Fe). Fat content dec reased, although cholesterol concentration was not changed by washing.