Effects of High Pressure Treatments and Added Binders on the Physico-Chemical Properties of Restructured Pork Meat

• 영문명: Effects of High Pressure Treatments and Added Binders on the Physico-Chemical Properties of Restructured Pork Meat
• 발행기관: 한국축산식품학회
• 저자명: Hong, Geun-Pyo Park, Sung-Hee Kim, Jee-Yeon Min, Sang-Gi
• 간행물 정보: 『학술대회논문집』2005년도 제36차 추계 학술발표대회, 131~135쪽, 전체 5쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2005.10.31

영문 초록

In general, the application of HP contributes to improvement of functionalities of meat protein. In the current study, HP allowed the lower thermal processing of restructured meat product. Low thermal processing allowed fresh-like meat color which is one of problems in hot-set restructuring, while they showed slight discolorization induced by HP. In addition, HP processing combined with thermal processing could be achieved the palatable binding strength in restructured meat product. The addition of non-meat protein had an effect in binding strength. However, they showed no effect on water binding properties at 200 MPa, especially in milk proteins such as casein and whey protein. This is probably due to protein aggregation or to increase in surface hydrophobicity under HP. This result indicates that the application of HP on meat restructuring is more significant than the addition of binders. Therefore, the application of HP has apotential benefit in restructured meat product, and further investigations are needed.

목차

Introduction

Materials and Methods

Results and Discussion

Summary