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Washed Mechanically Separated Pork as a Surimi‐like Meat‐product Ingredient
Author(s) -
WIMMER MARTIN P.,
SEBRANEK JOSEPH G.,
McKElTH FLOYD K.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb04250.x
Subject(s) - ingredient , food science , chemistry , product (mathematics) , business , mathematics , geometry
Mechanically separated pork (MSP) was washed using water or 1.5% salt solution, each at pH 5.5 and 6.5 to produce a surimi‐like product for further processing. Composition and functionality of the washed product was evaluated and use in processed meat formulations was assessed. Washing treatments reduced fat content to less than 1% but did not reduce calcium content of MSP. The salt solution resulted in removal of heme pigments. Frankfurters manufactured with washed MSP ishowed little improvement over those with unwashed MSP for texture or water binding; therefore, applications may be limited. HOW‐ever, lipid oxidation of frankfurters containing washed MSP, as meassured by TBA, was suppressed during storage.