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KMID : 1007520000090060368
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Food Science and Biotechnology
2000 Volume.9 No. 6 p.368 ~ p.371
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Functional Properties of Heat - induced Gels Prepred with Salt Soluble Proteins , Non - meat Proteins and Hydrocolloids in a Model System
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Chin Koo-Bok
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Abstract
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Functional properties of heat-induced gels (HIGs) prepared with pork salt soluble protein (SSP) and fat replacement combinations (FRs) were evaluated to determine the best combination for the manufacture of low-fat meat products (LFMPs). Two levels (0.5 and 1.0%) and ten types of FRs were mixed with 5% SSP solution extracted from pork ham muscles, cooked to an internal temperature of 71.7℃ and chilled in an ice bath until analyzed for pH, water holding capacity (WHC) and texture profile analysis (TPA). pH and WHC values of HIGs were not affected (P>0.05) by the addition of FRs, and HIGs containing both konjac flour (KF) and carrageenan (CN) in a model system had the highest WHC. The addition of FRs to SSP mostly produced HIGs with higher TPA values (P<0.05), as compared to the gel prepared with SSP alone. The increased level of FRs from 0.5 to 1.0% also increased (P<0.05) the hardness (HA), but decreased (P<0.05) the springiness (SP). In addition, the multiple or triple combination of KF/CN and starch produced harder and springier gels than the single addition of FRs.
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