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| Effect of Pork Skin Extract on the Texture of Pork Surimi Products |
| DONG Yu-yu;TANG Lin;HU Yu-xiang;LI Chun-bao |
| Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Center of Meat Quality and Safety Control,
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract The present study was designed to explore the effect of pork skin extract (prepared by cooking for 60 min in a
5-fold volume of 3% salt solution at pH 6) on the texture of pork surimi products. One-factor-at-a-time and orthogonal array design
methods were used to systematically analyze the effects of different levels of pork skin extract addition, cooking temperature
and cooking time on the texture and sensory characteristics and water-holding capacity (WHC) of pork sausages. The best texture
and sensory characteristics and water-holding capacity were achieved by the addition of 6% pork skin extract and cooking
at 75 ℃ for 40 min.
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2012, Vol. 26 
