Food Science of Animal Resources (한국축산식품학회지)

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

DOI QR Code

Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

  • Cho, Min Guk (School of Food Biotechnology & Nutrition, Kyungsung University) ;
  • Jeong, Jong Youn (School of Food Biotechnology & Nutrition, Kyungsung University)
  • Received : 2018.10.02
  • Accepted : 2018.10.18
  • Published : 2018.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

Acknowledgement

Supported by : Kyungsung University

References

  1. AOAC. 2007. Official methods of analysis. 18th ed. Association of Official Analytical Chemists. Washington, DC, USA. p 931.
  2. Bae SM, Cho MG, Jeong JY. 2017. Effects of various calcium powders as replacers for synthetic phosphate on the quality properties of ground pork meat products. Korean J Food Sci An 37:456-463. https://doi.org/10.5851/kosfa.2017.37.3.456
  3. Barbut S. 2009. Pale, soft, and exudative poultry meat-Reviewing ways to manage at the processing plant. Poult Sci 88:1506-1512. https://doi.org/10.3382/ps.2009-00118
  4. Bourne MC. 1978. Texture profile analysis. Food Technol 32:62-66, 72.
  5. Casco G, Veluz GA, Alvarado CZ. 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.
  6. Cho MG, Bae SM, Jeong JY. 2017. Egg shell and oyster shell powder as alternatives for synthetic phosphate: Effects on the quality of cooked ground pork products. Korean J Food Sci An 37:571-578. https://doi.org/10.5851/kosfa.2017.37.4.571
  7. Choi JS, Lee HJ, Jin SK, Lee HJ, Choi YI. 2014. Effect of oyster shell calcium powder on the quality of restructured pork ham. Korean J Food Sci An 34:372-377. https://doi.org/10.5851/kosfa.2014.34.3.372
  8. Glorieux S, Goemaere O, Steen L, Fraeye I. 2017. Phosphate reduction in emulsified meat products: Impact of phosphate type and dosage on quality characteristics. Food Technol Biotechnol 55:390-397.
  9. Hughes E, Mullen AM, Troy DJ. 1998. Effect of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat. Meat Sci 48:169-180. https://doi.org/10.1016/S0309-1740(97)00087-9
  10. Jang SY, Jeong YJ, Kwon TK, Seo JH. 2010. Effects of water-soluble calcium supplements made from eggshells and oyster shells on the calcium metabolism of growing rats. J Food Sci Nutr 15:78-82.
  11. Jarvis N, Clement AR, O'Bryan CA, Babu D, Crandall PG, Owens CM, Meullenet JF, Ricke SC. 2012. Dried plum products as a substitute for phosphate in chicken marinade. J Food Sci 77:S253-S257. https://doi.org/10.1111/j.1750-3841.2012.02737.x
  12. Jarvis N, O'Bryan C, Ricke SC, Crandall PG. 2015. The functionality of plum ingredients in meat products: A review. Meat Sci 102:41-48. https://doi.org/10.1016/j.meatsci.2014.12.002
  13. Kim JS, Jung NY, Jang SJ, Lee HJ, Park SH, Kim MJ, Heu MS. 2015. Characteristics of the shells and calcined powders from the butter clam Saxidomus purpuratus and littleneck clam Ruditapes philippinarum as a natural calcium resource. Korean J Fish Aquat Sci 48:168-177.
  14. Lamkey JW. 1998. Non-meat ingredients for meat processing. 51st Annual Reciprocal Meat Conference, Storrs, CT, USA. pp 48-52.
  15. Lee JJ, Park SH, Choi JS, Kim JH, Lee SH, Choi SH, Choi YI, Jung DS. 2011. Effect of oyster shell powder on quality properties and storage stability of emulsion-type pork sausages. Korean J Food Sci An 31:469-476. https://doi.org/10.5851/kosfa.2011.31.3.469
  16. Lee SK, Park JH. 2002. Studies of egg-shell calcium (I). The effects of elution condition of egg-shell calcium on elution quantity and ionization rate. J Food Hyg Saf 17:173-187.
  17. Long NHBS, Gal R, Bunka F. 2011. Use of phosphate in meat products. Afr J Biotechnol 10:19874-19882.
  18. McKee S, Alvarado C. 2004. Marination and brining of poultry products: Value added. 57th Annual Reciprocal Meat Conference, Lexington, KY, USA, pp 129-135.
  19. Meullenet JF, Chang HC, Carpenter JA, Resurreccion AVA. 1994. Textural properties of chicken Frankfurters with added collagen fibers. J Food Sci 59:729-733. https://doi.org/10.1111/j.1365-2621.1994.tb08114.x
  20. Park JW. 2011a. A study on the quality property of pork patties supplemented by concentrated soy protein. M.S. thesis, Chung-Ang Univ., Anseong, Korea.
  21. Park KS, Choi YI, Lee SH, Kim CH, Auh JH. 2008. Application of functional carbohydrates as a substitute for inorganic polyphosphate in pork meat processing. Korean J Food Sci Technol 40:118-121.
  22. Park SH. 2011b. Effects of natural calcium powder addition on functional properties and storage characteristics of emulsion-type sausages. M.S. thesis, Chungbuk National Univ., Cheongju, Korea.
  23. Petracci M, Bianchi M, Mudalal S, Cavani C. 2013. Functional ingredients for poultry meat products. Trends Food Sci Technol 33:27-39. https://doi.org/10.1016/j.tifs.2013.06.004
  24. Prestes RC, Graboski A, Roman SS, Kempka AP, Toniazzo G, Demiate IM, Luccino MD. 2013. Effects of the addition of collagen and degree of comminution in the quality of chicken ham. J Appl Poult Res 22:885-903. https://doi.org/10.3382/japr.2013-00809
  25. Rhee KC. 1994. Functionality of soy proteins. In Protein functionality in food systems. Hettiarachchy NS, Ziegler GR (ed). Marcel Dekker, New York, NY, USA. pp 311-324.
  26. Ruusunen M, Vainionpaa J, Puolanne E, Lyly M, Lahteenmaki L, Niemisto M, Ahvenainen R. 2003. Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients. Meat Sci 63:9-16. https://doi.org/10.1016/S0309-1740(02)00044-X
  27. SAS. 2012. $SAS/STAT^{(R)}$ Software for PC. Release 9.4 version, SAS Institute Inc., Cary, NC, USA.
  28. Schilling MW, Mink LE, Gochenour PS, Marriott NG, Alvarado CZ. 2003. Utilization of pork collagen for functionality improvement of boneless cured ham manufactured from pale, soft, and exudative pork. Meat Sci 65:547-553. https://doi.org/10.1016/S0309-1740(02)00247-4
  29. Sebranek JG. 2009. Basic curing ingredients. In Ingredients in meat products. Tarte R (ed). Springer Science+Business Media LLC, New York, NY, USA. pp 1-24.
  30. Sebranek JG. 2015. An overview of functional non-meat ingredients in meat processing: The current toolbox. 68th Annual Reciprocal Meat Conference, Lincoln, NE, USA. pp 42-46.
  31. Shin HS, Kim KH. 1997. Preparation of calcium powder from eggshell and use of organic acids for enhancement of calcium ionization. Appl Biol Chem 40:531-535.
  32. Sindelar JJ. 2015. Impact of removing functional non-meat ingredients in processed meat products and exploring possible alternatives. 68th Annual Reciprocal Meat Conference, Lincoln, NE, USA. pp 48-51.
  33. Thorainsdottir KA, Gudmundsdottir G, Arason S, Thorkelsson G, Kristbergsson K. 2004. Effects of added salt phosphate, and proteins on the chemical and physicochemical characteristics of frozen cod (Gadus morhua) fillets. J Food Sci 69:SNQ144-SNQ152. https://doi.org/10.1111/j.1365-2621.2004.tb06355.x
  34. Trout GR, Schmidt GR. 1983. Utilization of phosphates in meat products. 36th Annual Reciprocal Meat Conference, Fargo, ND, USA. pp 24-27.
  35. Trout GR. 1989. Variation in myoglobin denaturation and color of cooked beef, pork, and turkey meat as influenced by pH, sodium chloride, sodium tripolyphosphate, and cooking temperature. J Food Sci 54:536-540. https://doi.org/10.1111/j.1365-2621.1989.tb04644.x
  36. Xiong Y. 2005. Role of myofibrillar proteins in water-binding in brine enhanced meats. Food Res Int 38:281-287. https://doi.org/10.1016/j.foodres.2004.03.013
  37. Young LL, Lyon CE. 1997. Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat. Poult Sci 76:1587-1590. https://doi.org/10.1093/ps/76.11.1587
  38. Youssef MK, Barbut S. 2011. Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels. Meat Sci 87:54-60. https://doi.org/10.1016/j.meatsci.2010.09.002

Cited by

  1. Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products vol.38, pp.6, 2018, https://doi.org/10.5851/kosfa.2018.e59
  2. Key Insights, Tools, and Future Prospects on Oyster Shell End-of-Life: A Critical Analysis of Sustainable Solutions vol.54, pp.1, 2018, https://doi.org/10.1021/acs.est.9b03736
  3. Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly vol.62, pp.4, 2018, https://doi.org/10.5187/jast.2020.62.4.587
  4. Effect of Recycled Shell Waste as a Modifier on the High- and Low-Temperature Rheological Properties of Asphalt vol.13, pp.18, 2021, https://doi.org/10.3390/su131810271