Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Effects of High Pressure and Binding Agents on the Quality Characteristics of Restructured Pork

초고압처리 및 결착제 첨가가 재구성 돈육의 품질특성에 미치는 효과

  • Choi, Ye-Chul (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jung, Kyung-Hun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Chun, Ji-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Mi-Jung (Department of Biomaterials and Food Engineering, Konkuk University) ;
  • Hong, Geun-Pyo (Department of Bio-Industrial Technologies, Konkuk University)
  • 최예철 (건국대학교 축산식품생물공학과) ;
  • 정경훈 (건국대학교 축산식품생물공학과) ;
  • 천지연 (건국대학교 축산식품생물공학과) ;
  • 최미정 (건국대학교 생명자원식품공학과) ;
  • 홍근표 (건국대학교 바이오산업공학과)
  • Received : 2013.06.20
  • Accepted : 2013.10.11
  • Published : 2013.10.31
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Abstract

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) ${\kappa}$-carrageenan (KC) were incorporated into meat batter with or without 0.5% (w/w) glucono-${\delta}$-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 $75^{\circ}C$ 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.

본 연구에서는 식육의 재구성에 첨가되는 식염의 함량을 줄인 저염 재구성육 제품을 제조하기 위하여 다양한 결착제의 활용, GdL 첨가 및 초고압처리 수준에 따른 재구성돈육의 품질 특성을 조사하였다. 본 연구에서 첨가된 0.5% GdL 수준은 제품의 pH를 유의적으로 감소시키며, GdL 자체 혹은 초고압처리에 의한 식육단백질의 젤 형성에 기인하여 효과적으로 pH 저하에 따른 보수력 감소를 억제할 수 있었다. 또한 첨가된 결착제에 의한 부가적인 보수력 및 조직감 향상을 얻을 수 있었다. 따라서 본 연구결과 초고압 처리 및 GdL을 조합 사용함으로써 식육 재구성에 요구되는 식염의 함량을 0.5%까지 저감시킬 수 있었으며, 다양한 식물성 단백질을 활용한 식육 재구성이 가능할 것으로 기대되었다.

Keywords

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