SALT, CRYOPROTECTANTS AND PREHEATING TEMPERATURE EFFECTS ON SURIMI-LIKE MATERIAL FROM BEEF OR PORK

Gel forming ability, measured by cooked gel hardness, and water-holdin g capacity of surimi-like pork were enhanced by addition of NaCl at 1. 5 or 3% although 4.5% or 6% NaCl did not further increase hardness. Co oked gel strength was unaffected by freezing of beef or pork surimi-li ke materials for 48 hr. Addition of cryoprotectants (3% or 6% sorbitol , 3% glycerol, or 3% sucrose) before freezing had no effect on gel for ming ability. Gel hardness was not increased by preheating prior to co oking. Preheating surimi-like pork at 50 degrees C resulted in formati on of weaker gels which corresponded to myosin proteolysis. Myosin hea vy chain (mw 200 kD) decreased, and new peptide fragments of mw about 138 kD, 128 kD, 120 kD, 86 kD, 77 kD, and 64 kD appeared. Proteolysis was salt-dependent and occurred at pH 6.5-7.5.