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KMID : 1134820160450040551
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 4 p.551 ~ p.556
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Effects of NaCl Concentration on Physicochemical Properties of Pork Emulsion
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Park Sin-Young
Kim Hack-Youn
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Abstract
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This study was conducted to investigate the effects of NaCl concentration on the physicochemical properties of pork emulsion. Pork emulsion was produced containing 0% (control), 0.3%, 0.6%, 0.9%, 1.2%, and 1.5% NaCl. Proximate composition of pork emulsion containing 1.5% NaCl showed the highest moisture content (P<0.05). The ash contents of pork emulsion increased with an increase in NaCl, and protein contents decreased with increasing NaCl concentration. The pH levels of uncooked pork emulsion containing 0.9%, 1.2%, and 1.5% NaCl were lower than those of other treatments (P<0.05), and the pH level of cooked pork emulsion containing NaCl was lower than that of the control (P<0.05). The CIE L* value of the uncooked pork emulsion samples containing NaCl was higher than that of the control (P<0.05), whereas CIE a* and CIE b* values of samples with NaCl were lower than the control (P<0.05). CIE L* and CIE b* values of cooked pork emulsion decreased with an increase in NaCl level, and CIE a* value increased with increasing NaCl concentration (P<0.05). Viscosity of the pork emulsion increased with an increase in NaCl. Texture profile analysis of pork emulsion containing NaCl showed no significant difference in springiness or cohesiveness (P>0.05). Pork emulsion containing 1.5% NaCl showed the highest hardness, gumminess, and chewiness (P<0.05). These results suggest that pork emulsion containing 0.9% and 1.2% NaCl can be used as a low-salt meat product.
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KEYWORD
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NaCl, low salt, pork, emulsion, sausage
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