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

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)
Publication Information
Food Science of Animal Resources / v.26, no.2, 2006 , pp. 204-211 More about this Journal
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.
Keywords
glucono-${\delta}$-lactone; salt; cold-set; restructured meat; binding;
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