Some Physico-Chemical Properties of Surimi-Like Material from Beef Meat as Affected by Sucrose Level

Abstract

Recently, study of surimi-like material appeal to be studied. Surimi is a Japanese term for intermediate product made from ground meat fish deboned mechanically and washed by using chiling water repeatedly. One of the procedures of surimi processing is supplementation of cryoprotectant such as sucrose, sorbitol and phosphate to prevent from protein denaturation during processing and frozen storage of surimi. This study was evaluated the effect of sucrose level on the physico-chemical properties of beef surimi. The muscle tissue of round meat of beef was separated from fat and connective tissue manually and then was cut into 3 cm size of meat for mincing by using meat mincer. Then, the minced meat was washed three times by using chilling water (5-10oC). The final wash used chilling 0.5% NaCl solution. The ratio of water to minced meat in washing was 3:1. The final step was dewatering by pressing washed minced meat in the screen of linen mesh manually. Finally, raw surimi was stirred with sucrose 3% (P1), 4% (P2) and 5% (P3) and added sodium tripolyphosphate 0.2% for each treatment. Both pH and WHC were significantly decrease from P2 to P3 (P<0.05), whereas the gel strength was no different. The decline of WHC was followed by the decrease of water and crude protein content (P<0.05). However, sucrose could not affect ash and fat content as well as salt-soluble protein . Sucrose supplementation at 3% in beef surimi is better than other level added.