Advanced SearchSearch Tips
Evaluation of Textural Properties of Low-salt Pork Shoulder Comminuted Meats with Transglutaminase under Phosphate Combinations
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Evaluation of Textural Properties of Low-salt Pork Shoulder Comminuted Meats with Transglutaminase under Phosphate Combinations
Kim, Hyeong-Sang; Chin, Koo-Bok;
  PDF(new window)
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;
 Cited by
Combined effects ofLaminaria japonicaand transglutaminase on physicochemical and sensory characteristics of semi-dried chicken sausages, Poultry Science, 2016, 95, 8, 1943  crossref(new windwow)
Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products, Korean Journal for Food Science of Animal Resources, 2017, 37, 3, 456  crossref(new windwow)
Aberle, E. D., Forrest, J. C., Gerrard, D. E., Mills, E. W., Hedrick, H. B., Judge, M. D., and Merkel, R. A. (2001) Principles of Meat Science. 4th ed. Kendall Hunt Publ. Co., Dubuque, IA. pp. 110-111.

Acton, J. C. (1972) Effect of heat processing on extractability of salt-soluble protein, tissue binding strength and cooking loss in poultry meat loaves. J. Food Sci. 37, 244-246. crossref(new window)

AOAC (1995) Official Methods of Analysis. 15th ed, Association of Official Analytical Chemists, Washington, DC.

Babiker, E. E. (2000) Effect of transglutaminase treatment on the functional properties of native and chymotrypsindigested soy protein. Food Chem. 70, 139-145. crossref(new window)

Bourne, M. C. (1978) Texture profile analysis. Food Technol. 32, 62-66, 72.

Chobanian, A. V. and Hill, M. (2000) National Heart, Lung, and Blood Institute workshop on sodium and blood pressure. A critical review of current scientific evidence. Hypertension 35, 858-863. crossref(new window)

Dhingra, R., Sullivan, L, M., Fox, C. S., Wang, T. J., D'Agostino, R. B., Gaziano, J. M., and Vasan, R. S. (2007) Relations of serum phosphorus and calcium levels to the incidence of cardiovascular disease in the community. Arch. Intern. Med. 167, 879-885. crossref(new window)

Dimitrakopoulou, M. A., Ambrosiadis, J. A., Zetou, F. K., and Bloukas, J. G. (2005) Effect of salt and transglutaminase (TG) level and processing conditions on quality characteristics of phosphate-free, cooked, restructured pork shoulder. Meat Sci. 70, 743-749. crossref(new window)

Fernandez-Lopez, J., Sayas-Barbera, E., Perez-Alvarez, J. A., and Aranda-Catala, V. (2004) Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Res. Appl. 29, 67-64. crossref(new window)

Girard, J. P., Culioli, J., Maillard, T., Denoyer, C., and Touraille, C. (1990) Influence of technological parameters on the structure of the batter and the texture of frankfurter type sausages. Meat Sci. 27, 13-28. crossref(new window)

Huffman, D. L., Ly, A. M., and Cordray, J. C. (1981) Effect of salt concentration on quality of restructured pork chops. J. Food Sci. 46, 1563-1565. crossref(new window)

Imm, J. Y., Lian, P., and Lee, C. M. (2000) Gelation and water binding properties of transglutaminase-treated skim milk powder. J. Food Sci. 65. 200-205. crossref(new window)

Jauregui, C. A., Regenstein, J. N., and Baker, R. C. (1981) A simple centrifugal method for measuring expressible moisture, a water binding property of muscle foods. J. Food Sci. 46, 1271-1273. crossref(new window)

Ju, Z. Y. and Kilara, A. (1998) Gelation of pH-aggregated whey protein isolate solution induced by heat, protease, calcium salt, and acidulant. J. Agric. and Food Chem. 46, 1830-1835. crossref(new window)

Kenney, P. B. and Hunt, M. C. (1990) Effect of water and salt content on protein solubility and water retention of meat preblends. Meat Sci. 27, 173-180. crossref(new window)

Kim, C. J. and Kim, C. B. (1990) Studies on rheological properties and heat stability of pork muscle homogenate${\bullet}{\times}$-effect of added water, NaCl and protein concentration on the rheological properties and heat stability of pork muscle homogenate. Kor. J. Anim. Sci. 32, 43-48.

Kim, C. J., Lee, E. S., Jeong, J. Y., and Kweon, T. S. (2003) The effects of NaCl on the physicochemical properties of DFD and normal pork meat batter. Korean J. Food Sci. Technol. 35, 206-210.

Lee, H. C. and Chin, K. B. (2009) Effect of transglutaminase, acorn, and mungbean powder on quality characteristics of low-fat/salt pork model sausages. Korean J. Food Sci. Ani. Resour. 29, 374-381. crossref(new window)

Martonosi, A., Gouvea, M. A., and Gergely, J. (1960) Studies on actin. J. Biol. Chem. 235, 2369-2373.

Min, B. and Green, B. W. (2008) Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Latalurus punctatus) belly flap meat. J. Food Sci. 73, E218-226.

Moore, S. L., Theno, D. M., Anderson, C. R., and Schmidt, G. R. (1976) Effect of salt, phosphate and some nonmeat proteins on binding strength and cook yield of a beef roll. J. Food Sci. 41, 571-574.

Pepper, F. H. and Schmidt, G. R. (1975) Effect of blending time, salt, phosphate and hot-boned beef on binding strength and cook yield of beef rolls. J. Food Sci. 40, 227-230. crossref(new window)

Sofos, J. N. (1983a) Effects of reduced salt (NaCl) levels on sensory and instrumental evaluation of frankfurters. J. Food Sci. 48, 1692-1695. crossref(new window)

Sofos, J. N. (1983b) Effects of reduced salt (NaCl) levels on the stability of frankfurter. J. Food Sci. 48, 1684-1691. crossref(new window)

SPSS. (2006) SPSS 14.0 for windows. SPSS Inc. USA

Trout, G. R. (1990) The rate of metmyoglobin formation in beef, pork, and turkey meat as influenced by pH, sodium chloride, and sodium tripolyphosphate. Meat Sci. 28, 203-210. crossref(new window)

Trout, G. R. and Schmidt, G. R. (1984) Effect of phosphate type and concentration, salt level and method of preparation on binding in restructured beef rolls. J. Food Sci. 49, 687-694. crossref(new window)

Young, L. L., Lyon, C. E., Searcy, G. K., and Wilson, R. L. (1987) Influence of sodium tripolyphosphate and sodium chloride on moisture-retention and textural characteristics of chicken breast meat patties. J. Food Sci. 52, 571-574. crossref(new window)