Composition of surimi-like material from beef or pork

S. Park, M. S. Brewer, F. K. McKeith, P. J. Bechtel, J. Novakofski

Research output: Contribution to journalArticlepeer-review


A surimi-like material was made from finely minced beef or pork by water washing followed by screening to remove connective tissue. Changes in component proteins, amino acid composition and vitamin, mineral and cholesterol content occurring during preparation were investigated. Total amino acid nitrogen contents of water-washed beef and pork were higher than those of the respective muscle by 7% and 6.5%. Among 16 amino acids measured, histidine and glycine decreased in both water-washed beef and pork, while others increased compared to original muscle. Thiamin content decreased after washing. Surimi-like beef and pork had less cytoplasmic minerals (K, Na, Mg) but more minerals associated with proteins or subcellular organelles (Ca, Cu, Zn, Fe). Fat content decreased, although cholesterol concentration was not changed by washing.

Original languageEnglish (US)
Pages (from-to)717-720
Number of pages4
JournalJournal of food science
Issue number4
StatePublished - 1996


  • amino acids
  • beef
  • minerals
  • pork
  • surimi

ASJC Scopus subject areas

  • Food Science


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