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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2018.1
- 수록면
- 1,179 - 1,188 (10page)
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This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE $a^*$ values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.
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참고문헌 (38)
참고문헌 신청
AOAC / 2007 / Official methods of analysis / Association of Official Analytical Chemists :931
배수민 / 2017 / Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products / 한국축산식품학회지 37(3):456~463
Barbut S / 2009 / Pale, soft, and exudative poultry meat―Reviewing ways to manage at the processing plant / Poult Sci 88:1506~1512
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Casco G / 2013 / SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast / Poult Sci 82:3236~3243
배수민 / 2017 / Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products / 한국축산식품학회지 37(3):456~463
Barbut S / 2009 / Pale, soft, and exudative poultry meat―Reviewing ways to manage at the processing plant / Poult Sci 88:1506~1512
Bourne MC / 1978 / Texture profile analysis / Food Technol 32:62~66
Casco G / 2013 / SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast / Poult Sci 82:3236~3243
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