Studies on the Thermal Stability and Color of Free Drip released from Pork Muscle with pH, Concentration of NaCl and Phosphate

pH, NaCl 및 phosphate 첨가에 따른 돈육 드립의 열안정성 및 색에 관한 연구

  • Kim, Cheon-Jei (Department of Animal Products Science, Kon-Kuk University) ;
  • Lee, Chang-Hyun (Department of Bioproductive Science, Utsunomiya University) ;
  • Song, Min-Seok (Department of Animal Products Science, Kon-Kuk University) ;
  • Lee, Eui-Soo (Department of Animal Products Science, Kon-Kuk University) ;
  • Cho, Jin-Kook (Department of Animal Products Science, Kon-Kuk University)
  • 김천제 (건국대학교 축산가공학과) ;
  • 이창현 (일본 우쯔노미야대학 생물생산과학과) ;
  • 송민석 (건국대학교 축산가공학과) ;
  • 이의수 (건국대학교 축산가공학과) ;
  • 조진국 (건국대학교 축산가공학과)
  • Published : 2000.12.30

Abstract

The objective of this study was to evaluate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC (differential scanning calorimetry) with pH, concentration of NaCl and phosphate. The increasing of pH stabilized the heat resistance of the proteins in drip. A $T_1$ greatly increased of $T_{max}$ by $6.33^{\circ}C$ incline from pH 5.5 to 6.5. And increasing the concentration of NaCl destabilized the heat resistance of drip. $T_1$ showed the greatest reduction of $T_{max}\;(9.41^{\circ}C)$ in the presence of 5% NaCl. The presence of STPP (Sodium Tripolyphosphate) enchanced the thermal stability of pork drip by $5.84^{\circ}C$ in the presence of 0.5% STPP. As temperature increased from 40 to $100^{\circ}C$, lightness $(L^*)$ increased from 41.1 to 69.5, while redness $(a^*)$ decreased from 26.70 to 5.40. Particularly, both values of $L^*-$ and $a^*-$ greatly changed by 78% from 40 to $60^{\circ}C$.

Keywords

drip;denaturation;DSC;pH;NaCl;STPP