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KMID : 1011620150310030241
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 3 p.241 ~ p.247
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Effects of Emulsion Mapping in Different Parts of Pork and Beef
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최윤상:Yun-Sang Choi
정태준:Jeong Tae-Jun/황고은:Hwang Ko-Eun/김현욱:Kim Hyun-Wook/김천제:Kim Cheon-Jei/성정민:Sung Jung-Min/오남수:Oh Nam-Soo/김영붕:Kim Young-Boong
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Abstract
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This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson’s correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.
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KEYWORD
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emulsion mapping, emulsion system, pork, beef, quality
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