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http://dx.doi.org/10.5851/kosfa.2021.e51

Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel  

Lee, Seonmin (Division of Animal and Dairy Science, Chungnam National University)
Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
Jo, Kyung (Division of Animal and Dairy Science, Chungnam National University)
Jeong, Hyun Gyung (Division of Animal and Dairy Science, Chungnam National University)
Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute)
Kim, Tae-Kyung (Research Group of Food Processing, Korea Food Research Institute)
Jung, Samooel (Division of Animal and Dairy Science, Chungnam National University)
Publication Information
Food Science of Animal Resources / v.41, no.6, 2021 , pp. 997-1011 More about this Journal
Abstract
The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.
Keywords
pork; freezing; drying; gel; meat product;
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