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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
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Background: Plasma protein hydrolysates have been shown to possess antioxidant activity. However, no report has yet to examine the antioxidant effects of injection of plasma protein hydrolysates on meat quality. Therefore, in this study, the effects of injection of hydrolysis plasma protein solution on meat quality and storability were investigated in porcine M. longissimus lumborum.
Methods: Twelve pigs were randomly selected at a commercial slaughter plant and harvested. Dissected loins were injected with one of five solutions: C- control (untreated), T1- 10 mM phosphate buffer solution (PBS), T2- 10 mM PBS with 0.01 % butylated hydroxytoluene, T3- 10 mM PBS with 5 % plasma proteins, and T4- 10 mM PBS with 5 % hydrolysis plasma proteins.
Results: T3 and T4 induced greater reduction in protein content of the loin muscle than other treatments. T2 resulted in the lowest pH as well as highest cooking loss. After a storage period of 3-7 days, both lightness and redness of meat were unaffected by all injection treatments. However, yellowness was significantly elevated by treatment with T4 relative to the control. T4 also resulted in the lowest shear force (a measure of meat toughness), suggesting improvement of texture or tenderness. Further, T4 resulted in the most stable TBARS values during storage, indicating that this treatment might retard rancidity in meat.
Conclusion: Injection of porcine M. longissimus lumborum with hydrolysis plasma protein solution could improve overall pork quality, including tenderness and storability.
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참고문헌 (51)
참고문헌 신청
Bjerklie S / 1998 / Pumped pork: Palliate or parody? / Meat Processing
Rust RE / 1998 / Marketing opportunities for enhanced fresh pork / Meat Int 8:36~39
Detienne NA / 1999 / Sodium chloride and tripolyphosphate effects on physical and quality characteristics on injected pork loins / J Food Sci 64:1042~1047
Vote DJ / 2000 / Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability / J Anim Sci 78:952~957
Murphy MA / 2004 / Prerigor infusion of lamb with sodium chloride, phosphate and dextrose solutions to improve tenderness / Meat Sci 66:343~349
Rust RE / 1998 / Marketing opportunities for enhanced fresh pork / Meat Int 8:36~39
Detienne NA / 1999 / Sodium chloride and tripolyphosphate effects on physical and quality characteristics on injected pork loins / J Food Sci 64:1042~1047
Vote DJ / 2000 / Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability / J Anim Sci 78:952~957
Murphy MA / 2004 / Prerigor infusion of lamb with sodium chloride, phosphate and dextrose solutions to improve tenderness / Meat Sci 66:343~349
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