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KMID : 1011620200360030222
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 3 p.222 ~ p.232
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Evaluation of Various Levels of Pea Protein on Quality Characteristics of Pork Low-fat and Emulsified Model Sausages
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Choi Ji-Seon
Chin Koo-Bok
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Abstract
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Purpose: This study was performed to evaluate the quality characteristics of pork low-fat and emulsified model sausages containing various levels of pea protein concentrate(PPC, 0, 0.5, 1.0, and 1.5%).
Methods: After the pork sausages were manufactured with various PPC levels, the pH and color values, proximate analysis, expressible moisture, cooking loss, and textural profile analyses were measured.
Results: In the low-fat model sausages, the yellowness(CIE b*) increased with increasing PPC level(p<0.05). The lightness(CIE L*) of the pH 6.30 group was higher, but redness(CIE a*) and yellowness(CIE b*) values were lower than pH 6.15 group(p<0.05). The fat contents(%) of the pH 6.15 group was higher than the pH 3.0 group, but moisture contents(%) was lower(p<0.05). When 1.5% PPC was added, the water holding capacity of sausages was improved. On the other hands, the 1.5% SPI treatments were the best(p<0.05). The water holding capacity, cooking loss and textural properties were better in pH 6.30 group than the pH 6.15 group(p<0.05). In emulsified model sausages, the yellowness(CIE b*) increased with the addition of PPC, which was similar to those of low-fat sausages. In addition, the cooking loss of the PPC treatments was half that of the control(p<0.05).
Conclusion: Water holding capacity of low-fat model sausages was improved when 1.5% PPC was added, and the addition of PPC improved cooking loss in emulsified sausages, resulting in the improved functional properties of meat products.
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KEYWORD
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quality characteristics, low-fat model sausage, emulsified model sausage, pea protein
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