Surimi protein content

Increases in protein content were observed for surimi prepared from all meats examined, except heart and tongue. The levels of salt-soluble pro-... 

The moisture levels of all surimi types were higher than those of the MSM used in their preparation however, the technique used contained no dewatering stage. The protein content of beef surimi was always higher than that of the beef MSM, especially when processed at 39°C. For pork, the protein content was lower in the surimi than in MSM at all process temperatures. This was also true for chicken at 15°C, although increasing the temperature to 17°C increased the protein yield. 

The increased gel strength of beef surimi compared with beef MSM was thought to be due to the increased protein content. In addition, since the centrifugation stage also removed water-soluble proteins, the remaining protein is made up predominantly of the myofibrillar proteins actin and myosin. These salt-soluble proteins form a strong, highly elastic gel when heated. 

Protein contents of the final surimi ranged from 13.8-22.5% w/w. Protein recovery from beef heart was poor using the screening method... 

Protein-Based Substitutes. Several plant and animal-based proteins have been used in processed meat products to increase yields, reduce reformulation costs, enhance specific functional properties, and decrease fat content. Examples of these protein additives are wheat flour, wheat gluten, soy flour, soy protein concentrate, soy protein isolate, textured soy protein, cottonseed flour, oat flour, com germ meal, nonfat dry milk, caseinates, whey proteins, surimi, blood plasma, and egg proteins. Most of these protein ingredients can be included in cooked sausages with a maximum level allowed up to 3.5% of the formulation, except soy protein isolate and caseinates are restricted to 2% (44). 

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