Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Effects of Salt, Glucono-${\delta}$-Lactone and High Pressure Treatment on Physico-Chemical Properties of Restructured Pork

소금과 Glucono-${\delta}$-Lactone의 첨가 및 초고압 처리가 재구성 돈육의 이화학적 특성에 미치는 효과

  • Bong Geun-Pyo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Park Sung-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim Jee-Yeon (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Ko Se-Hee (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Min Sang-Gi (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 홍근표 (건국대학교 축산식품생물공학전공) ;
  • 박성희 (건국대학교 축산식품생물공학전공) ;
  • 김지연 (건국대학교 축산식품생물공학전공) ;
  • 고세희 (건국대학교 축산식품생물공학전공) ;
  • 민상기 (건국대학교 축산식품생물공학전공)
  • Published : 2006.06.01
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Abstract

This study investigated the effect of salt and glucono-${\delta}$-lactone (GdL) on the cold-set binding of restructured pork washed and pressurized at 200 MPa. Binding strength, PH, water holding capacity (WHC) and color were determined. NaCl improved pH, WHC and binding strength. GdL also increased binding strength while decreased WHC and pH significantly (p<0.05). However, low GdL level combined with NaCl showed high pH and WHC, compared to control. In color, NaCl decreased $L^*$-value with increasing $a^*$-value significantly (p<0.05). In contrast to NaCl, GdL increased $L^*$-value and decreased $a^*$-value. GdL tended to decrease $b^*$-value and significant differences were found when GdL was added above 1%. Pearson's correlation coefficients presented that NaCl had a significant effect on binding strength (0.6632) and lightness (-0.7330) while GdL had a significant correlation with all parameters barring binding strength. The results indicated that under washing and pressure treatments, GdL had a potential effect on cold-set binding with reducing NaCl concentration, especially when low GdL concentration combined with NaCl was added.

본 실험은 소금 및 GdL의 첨가가 세척 및 가압 처리된 재구성육의 이화학적 특성에 미치는 효과를 규명하고자 실시되었다. 소금 및 GdL의 첨가는 재구성육의 결착강도를 현저하게 증가시켰고, 저염농도 또는 소금이 무첨가 되어도 소량의 GdL의 첨가에 의한 결착강도의 향상을 기대할 수 있었다. 그러나 GdL의 첨가는 색도를 가열처리와 유사하게 변색시켰고, 이러한 변색은 GdL의 증가와 더불어 현저하였다. 그러나 이들 단점은 세척이나 기타 첨가물에 의하여 향상시킬 수 있으리라 판단되었다. 따라서 본 실험의 결과에 의하면 소량의 소금 및 GdL의 조합을 통하여 바람직한 결착강도 및 변색 저하를 기대할 수 있었고, 첨가된 인산염과 carrageenan에 의한 보수력의 향상 효과를 얻을 수 있었다.

Keywords

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