Advanced SearchSearch Tips
Evaluation of Rheological Properties of Pork Myofibrillar Protein with Tapioca Starch and its Utilization to the Pork Model Sausages
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Evaluation of Rheological Properties of Pork Myofibrillar Protein with Tapioca Starch and its Utilization to the Pork Model Sausages
Shon, Se-Ra; Chin, Koo-Bok;
  PDF(new window)
In order to investigate the rheological properties of myofibrillar protein (MP) mixed with tapioca starch (TS; 0, 1, and 2%) at various salt concentrations (0.1, 0.3, and 0.45 M), viscosity, gel strength, differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were measured. Viscosity of MP increased with increasing salt concentrations (p<0.05), but not with the addition of TS. The addition of TS improved gel strength and cooking yield at all salt concentrations (p<0.05). DSC results demonstrated that the starting peak of TS gelation was observed at , however, no differences in peak were observed with various salt and TS levels (p>0.05). SDS-PAGE profile also showed no differences in protein bands for pork myofibrillar protein with various salt and TS levels. Based on the model study, pork model sausages with various levels of tapioca (0, 1, and 2%) and TG (1%) were manufactured. The pork model sausages with 2% TS increased pH and water holding capacity (p<0.05), while those with TGase (1%) increased most textural properties, regardless of the addition of TS. Thus, the combination of 1% TG with 2% TS improved the gel strength and water holding capacity in the meat products.
rheological properties;tapioca starch;various salt concentrations;pork model sausages;
 Cited by
고추씨 분말과 고추씨유를 첨가한 소시지의 품질특성,김현아;김병철;김유경;

한국식품조리과학회지, 2013. vol.29. 3, pp.283-289 crossref(new window)
수세 횟수 및 첨가제 비율에 따른 고등어(Scomber japonicus) 소시지의 품질 특성 및 제조조건 최적화,김꽃봉우리;정다현;박시우;강보경;박원민;강자은;박홍민;안동현;

한국식품영양과학회지, 2013. vol.42. 10, pp.1656-1663 crossref(new window)
캡슐화된 과일껍질의 첨가가 냉장저장 동안 프레스햄 품질 안정성에 미치는 영향,박경미;강근호;조수현;박범영;김동훈;;강선문;성필남;

동물자원연구, 2014. vol.25. 2, pp.172-181 crossref(new window)
Quality Properties and Processing Optimization of Mackerel (Scomber japonicus) Sausage, Journal of the Korean Society of Food Science and Nutrition, 2013, 42, 10, 1656  crossref(new windwow)
Quality Characteristics of the Sausages Added with Pepper Seed Powder and Pepper Seed Oil, Korean journal of food and cookery science, 2013, 29, 3, 283  crossref(new windwow)
Ahn, G. J. (2005) Quality characteristics of the chol-pyon added tapioca powder. Korean J. Culinary Research 11, 179- 189.

AOAC (2000) Official methods of analysis. Association of Official Analysis Chemists (17th ed). Maryland, USA.

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

Chin, K. B. (2002) Manufacture and evaluation of low-fat meat products (a review). Korean J. Food Sci. Ani. Resour. 22, 363-372.

Chin, K. B., Go, M. Y., and Xiong, Y. L. (2009) Konjac flour improved textural and water retention properties of transglutaminase- mediated, heat-induced porcine myofibrilalr protein gel: Effect of salt level and trasnglutaminase incubation. Meat Sci. 81, 565-572. crossref(new window)

Copeland, L., Blazke, J., Salman, H., and Tang, M. C. (2008) Form and functionality of starch. Food Hydrocolloids 23, 1527-1534.

Gornall, A. G., Bardawill, C. J., and David, M. M. (1949) determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-766.

Jauregui, C. A., Regenstein, J. M., 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)

Kang, G. H., Han, C. Y., Joo, S. T., Kim, B. C., and Park, G. B. (2006) Effect of addition levels of sodium chloride on gel properties of surimi-like pork. Korean J. Food Sci. Ani. Resour. 26, 20-27.

Kim, C. J. and Han, E. S. (1991) Effect of NaCl, phosphate and pH on the functional properties of a mixed system of pork myofibrillar and plasma proteins. Korean J. Food Sci. Technol. 23, 428-432.

Kim, C. J. and Kim, C. B. (1990) Studies on rheological properties and heat stability of pork muscle homogenate: I. Effect of added water, NaCl and protein concentration on the rheological properties and heat stability of pork muscle homogenate. Korean J. Anim. Sci. 32, 43-48.

Kim, I. S., Joo, D. S., Kim, D. S., and Kim, J. D. (2007) Food and Health, Shin Kwang Mun Hwa Sa. pp. 144-145.

Li, Y., Shoemaker, C. F., Ma, J., Kim, J. M., and Zhong, F. (2008) Structure-viscosity relationships for starches from different rice varieties during heating. Food Chem. 106, 1105-1112. crossref(new window)

Lyons, P. H., Kerry, J. H., Morrissey, P. A., and Buckley, D. J. (1999) The influence of added whey protein-carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Sci. 51, 43-52. crossref(new window)

Mishra, S. and Rai, T. (2006) Morphology and functional properties of corn, potato and tapioca starches. Food Hydrocolloids 20, 557-566. crossref(new window)

Park, H. K., Oh, H. R., Ha, J. W., Kang, J. O., Lee, K. T., and Chin, K. B. (2003) The science and technology of meat and meat products. Sun Jin Mun Hwa Sa. pp. 103-104.

Rameirez-Suarez, J. C., Addo, K., and Xiong, Y. L. (2005) Gelation of mixed myofibrillar/wheat gluten proteins treated with microbial transglutaminase. Food Res. Int. 38, 1143- 1149. crossref(new window)

Song, J. C. and Park, H. J. (2000). Food Rheology, Ulsan University Press Center, pp. 151, 166, 202.

SPSS (2008). SPSS 17.0 for windows. SPSS Inc. USA.

Thorarinsdottir, K. A., Arason, S., Geirsdottir, M., Bogason, S. G., and Kristbergsson, K. (2002) Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chem. 77, 377-385. crossref(new window)

Xiong, Y. L. (1993) A comparison of the rheological characteristics of different fractions of chicken myofibrillar proteins. J. Food Biochem. 16, 217-227.

Xiong, Y. L. and Kenney, P. B. (1999) Functionality of proteins in meat products. Proceed. Recipr. Meat Conf. 52, 67- 69.

Yang, H. and Park, J. W. (1998) Effects of starch properties and thermal-processing conditions on surimi-starch gels. Lebensm.-Wiss. u.-Technol. 31, 344-353. crossref(new window)