G.H. KANG, S.T. JOO, G.B. PARK, S.G. CHOI, C.Y. HAN, B.C. KIM
{"title":"研究笔记:烹调温度和时间对鱼味猪肉色泽和凝胶强度的影响","authors":"G.H. KANG, S.T. JOO, G.B. PARK, S.G. CHOI, C.Y. HAN, B.C. KIM","doi":"10.1111/j.1745-4573.2009.00186.x","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n <h3> ABSTRACT</h3>\n \n <p> <i>The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP.</i> </p>\n </section>\n \n <section>\n \n <h3> PRACTICAL APPLICATIONS</h3>\n \n <p>This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.</p>\n </section>\n </div>","PeriodicalId":50122,"journal":{"name":"Journal of Muscle Foods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2010-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00186.x","citationCount":"0","resultStr":"{\"title\":\"A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK\",\"authors\":\"G.H. KANG, S.T. JOO, G.B. PARK, S.G. CHOI, C.Y. HAN, B.C. KIM\",\"doi\":\"10.1111/j.1745-4573.2009.00186.x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n <h3> ABSTRACT</h3>\\n \\n <p> <i>The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP.</i> </p>\\n </section>\\n \\n <section>\\n \\n <h3> PRACTICAL APPLICATIONS</h3>\\n \\n <p>This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.</p>\\n </section>\\n </div>\",\"PeriodicalId\":50122,\"journal\":{\"name\":\"Journal of Muscle Foods\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2010-04-09\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1111/j.1745-4573.2009.00186.x\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Muscle Foods\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4573.2009.00186.x\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Muscle Foods","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/j.1745-4573.2009.00186.x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK
ABSTRACT
The effect of the cooking temperatures (65, 70, 75, 80 and 85C) and the cooking time (15, 20, 25, 30 and 35 min) on color and gel strength of surimi-like pork (SLP) derived from porcine semi-membranosus muscle was investigated. The hardness value of SLP gel increased significantly with increasing cooking temperature. However, after 20 min cooking time at 75C, the gels did not significantly increase in hardness. Results implied that cooking time and temperature both had effects on color and gel strength of SLP.
PRACTICAL APPLICATIONS
This study was conducted to investigate the effect of cooking temperature and cooking time on color and gel strength of surimi-like pork. Cooking temperature and times are very important to manufacture of the surimi-like pork.
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