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KMID : 1024620150350040515
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Food Science of Animal Resources
2015 Volume.35 No. 4 p.515 ~ p.523
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Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate
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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
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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.
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KEYWORD
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reduced-fat, low-NaCl, meat emulsion systems, phosphate, sea mustard
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