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KMID : 1024620130330050664
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Food Science of Animal Resources
2013 Volume.33 No. 5 p.664 ~ p.671
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Effects of High Pressure and Binding Agents on the Quality Characteristics of Restructured Pork
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Choi Ye-Chul
Jung Kyung-Hun
Chun Ji-Yeon
Choi Mi-Jung
Hong Geun-Pyo
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Abstract
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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) Κ-carrageenan (KC) were incorporated into meat batter with or without 0.5% (w/w) glucono-δ-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℃ 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.
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KEYWORD
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high pressure, binders, acidification, restructured pork, quality characteristics
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