SURIMI-LIKE PRODUCTS FROM MUTTON

被引：7

作者：

MCCORMICK, RJ

BUGREN, S

FIELD, RA

RULE, DC

BUSBOOM, JR

机构：

[1] Animal Science Dep., Univ. of Wyoming, Laramie, Wyoming

[2] Animal Sciences Dep., Washington State Univ., Pullman, Washington

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 03期

关键词：

MUTTON; SURIMI; COMPOSITION; RESTRUCTURED MEAT; BINDERS;

D O I：

10.1111/j.1365-2621.1993.tb04309.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Surimi-like mutton products were produced using hand boned meat (HBM) and mechanically separated meat (MSM). Washing increased moisture and decreased fat and protein in surimi-like products. Collagen solubility and water holding capacity were higher for surimi-like products from MSM when compared to those from HBM. Washing reduced bone content of MSM. Percentage of 14:0, 16:0, 18:0 and 18:1 fatty acids tended to decrease and percentage of polyunsaturated fatty acids tended to increase with washing. Acceptable restructured beef steaks with reduced salt content were produced when washed HBM or washed MSM were included.

引用

页码：497 / 500

页数：4

共 32 条

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[2]

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[3]

BROWN RG, 1972, GROWTH, V36, P389

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