인산염 조합에 따른 Transglutaminase를 첨가한 저염 돈육 목심 세절육의 물성 증진 효과

• 발행기관: 한국축산식품학회
• 저자명: 김형상 진구복
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제2호, 298~304쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p＞0.05), but moisture content and cooking yield (%) increased with increased salt level (p＜0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p＜0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p＜0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p＜0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p＜0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.

키워드

transglutaminase sodium polyphosphate sodium pyrophosphate Low-salt pork comminuted meat