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Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate
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 Title & Authors
Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate
Kim, Cheon-Jei; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Kim, Hyun-Wook; Kim, Young-Boong; Jeon, Ki-Hong; Choi, Yun-Sang;
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 Abstract
The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.
 Keywords
reduced-fat;low-NaCl;meat emulsion systems;phosphate;sea mustard;
 Language
English
 Cited by
1.
Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced-Salt Frankfurters, Journal of Food Processing and Preservation, 2016  crossref(new windwow)
2.
Effects of NaCl Concentration on Physicochemical Properties of Pork Emulsion, Journal of the Korean Society of Food Science and Nutrition, 2016, 45, 4, 551  crossref(new windwow)
3.
Physicochemical Properties of Chicken Thigh Meat Batter Containing Various Concentrations of NaCl, Korean Journal of Food Science and Technology, 2016, 48, 3, 262  crossref(new windwow)
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