정상육과 PSE 돈육으로 제조된 재구성 육제품의 품질 특성

• 발행기관: 한국축산식품학회
• 저자명: 진구복 Wolf Detrich Mueller
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제23권 제4호, 321~326쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2003.12.31

영문 초록

The objectives of this study were to develop restructured meat products(RMPs) using a transglutaminase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70~72% moisture, 4~5% fat, 19~20% protein, and approximately 3% ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p>0.05). However, RMPs containing PSE pork hams had higher drip loss(%)(p 4hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

키워드

restructured meat products transglutaminase textural characteristics PSE pork hams