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Evaluation of Textural Properties of Low-salt Pork Shoulder Comminuted Meats with Transglutaminase under Phosphate Combinations
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 Title & Authors
Evaluation of Textural Properties of Low-salt Pork Shoulder Comminuted Meats with Transglutaminase under Phosphate Combinations
Kim, Hyeong-Sang; Chin, Koo-Bok;
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This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p>0.05), but moisture content and cooking yield (%) increased with increased salt level (p<0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p<0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p<0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p<0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p<0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.
transglutaminase;sodium polyphosphate;sodium pyrophosphate;low-salt pork comminuted meat;
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