Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effects of Emulsion Mapping in Different Parts of Pork and Beef

우육 및 돈육 부위에 따라 고기 유화물의 유화맵에 미치는 영향

  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Sung, Jung-Min (Food Processing Research Center, Korean Food Research Institute) ;
  • Oh, Nam-Su (Institute of Dairy Food Research, Seoul Dairy Cooperative) ;
  • Kim, Young-Boong (Food Processing Research Center, Korean Food Research Institute)
  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 정태준 (건국대학교 축산식품생물공학) ;
  • 황고은 (건국대학교 축산식품생물공학) ;
  • 김현욱 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학) ;
  • 성정민 (한국식품연구원 식품가공기술연구센터) ;
  • 오남수 (서울우유 중앙연구소) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터)
  • Received : 2015.03.12
  • Accepted : 2015.04.29
  • Published : 2015.06.30
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Abstract

This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.

Keywords

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