Effect of Soy Protein Hydrolysates Prepared by Subcritical Water Processing on the Physicochemical Properties of Pork Patty during Chilled Storage

• 발행기관: 한국축산식품학회
• 저자명: Yun Kyung Lee Bo Bae Ko Sang Gi Min Geun Pyo Hong
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제35권 제4호, 557~563쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2015.08.31

영문 초록

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180°C without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4°C for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p2.0% of SPHs caused significantly lower b* than control (p2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.

키워드

soy hydrolysates antioxidants pork patty subcritical water storage