Thermal gelation properties of surimi-like material made fromsheep meat

Thermal gelation properties of surimi-like material made from sheep meat were investigated. The sheep meat was ground, washed 3 times at a meat to water ratio of 1:5 and dewatered by centrifugation. The effects of washing on the composition, functional properties and colour of the mince, were studied. The washing method resulted in a sharp reduction of the fat content and an increase of the water content and pH of the mince. Lightness (L*) and yellowness (b*) of the mince were improved by washing. A significant reduction (p<0.001) of a* (redness) value and a decrease in the a*/b* ratios and saturation index value of the washed mince were recorded. Gels were prepared from washed and unwashed mince after being blended with 2% NaCl and heated at 75°C for 20 min. The washed mince produced excellent gels as measured by the fold test, elasticity modulus and the percentage recovery. The gels made of washed mince had lower expressible fluid compared to that of unwashed mince. A fibrous protein network structure was evidenced in the gel made from washed mince while observed under a transmission electron microscope.