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http://dx.doi.org/10.5187/JAST.2012.54.4.307

Effects of Glucomannan, Carrageenan, Carboxymethyl cellulose, and Transglutaminase-B on the Quality Properties of Pork Patties Containing Pork Skin Connective Tissue  

Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
Yang, Han-Sul (Department of Animal Science.Institute of Agriculture and Life Science, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.54, no.4, 2012 , pp. 307-313 More about this Journal
Abstract
This study was conducted to investigate the effects of glucomannan (GMN), carrageenan (CAR), carboxymethyl cellulose (CMC), and transglutaminase-B (TGB) on the quality and storage properties of pork patties manufactured with pork skin connective tissue during 21 d of storage at $4^{\circ}C$. Results showed that CIE color values like lightness, redness and yellowness did not differ significantly among the pork patties. Sensory attributes also did not differ between the treatments (P>0.05). However, cooking loss was significantly lower in the group with added GMN, CAR, CMC, and TGB compared to the control at 21 d of storage. The shear force value of GMN and TGB were lower than the control at 21 d of storage (P<0.05). The pork patties added with GMN and TGB had lower thiobarbituric acid reactive substances (TBARS) values than the control at 1 or 21 d of storage (P<0.05). Volatile basic nitrogen (VBN) values of all treatment samples was lower than the control at 21 d of storage (P<0.05). Therefore, result of cooking loss suggested that the decrease in shear force in GMN and TGB were due to higher moisture retention. Also, the pork skin connective tissue with added GMN and TGB decreased lipid oxidation of pork patties.
Keywords
Pork patties; Pork skin; Substitution; Quality properties;
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