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Effects of High Pressure and Binding Agents on the Quality Characteristics of Restructured Pork
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 Title & Authors
Effects of High Pressure and Binding Agents on the Quality Characteristics of Restructured Pork
Choi, Ye-Chul; Jung, Kyung-Hun; Chun, Ji-Yeon; Choi, Mi-Jung; Hong, Geun-Pyo;
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The objective of this study was to investigate the effect of high pressure treatment and type of binding agents on the quality characteristics of restructured pork. For binding agents, 2% (w/w) isolated soy protein (SP), 0.5% (w/w) wheat flour (WF) and 0.5% (w/w) -carrageenan (KC) were incorporated into meat batter with or without 0.5% (w/w) glucono--lactone (GdL). The restructured pork was pressurized at varying pressure levels (0.1-450 MPa) for 3 min under ambient temperature and thermal treated at for 30 min. As quality parameters of restructured pork, pH, water binding properties, instrumental color and texture profile analysis were determined and compared with control (C, no binder). For type of binders, SP exhibited the best water binding properties, however, the impact on textural properties were lesser than KC and WF. The addition of GdL decreased the pH of restructured pork down to 0.4 unit, while high pressure processing prevented the moisture loss caused from pH decrease by GdL. In particular, meat restructuring efficiency of SP as a binder improved under the presence of GdL. Therefore, the present study demonstrated the potential advantages of low amount of GdL (0.5%, w/w) combined with protein based binder (SP) and high pressure processing in restructuring meat particles.
high pressure;binders;acidification;restructured pork;quality characteristics;
 Cited by
유자(Citrus junos), 매실(Prunus mume) 농축액을 첨가한 침지액과 초정수압의 병행처리가 고등어(Scomber japonicus)의 냉장 저장 중 저장성 및 품질에 미치는 영향,강보경;김꽃봉우리;김민지;박시우;박원민;김보람;안나경;최연욱;변명우;안동현;

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