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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2020.1
- 수록면
- 577 - 586 (10page)
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초록· 키워드
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This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer’s preference.
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참고문헌 (31)
참고문헌 신청
Powell MJ / 2019 / Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage / Meat Sci 157:107883
Ruusunen M / 2005 / Reducing sodium intake from meat products / Meat Sci 70:531~541
Desmond E / 2006 / Reducing salt : a challenge for the meat industry / Meat Sci 74:188~196
Wang YR / 2019 / Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice gluten / Food Chem 281:18~27
Trout GR / 1986 / Effect of chain length and concentration on the degree of dissociation of phosphates used in food products / J Agric Food Chem 34:41~45
Ruusunen M / 2005 / Reducing sodium intake from meat products / Meat Sci 70:531~541
Desmond E / 2006 / Reducing salt : a challenge for the meat industry / Meat Sci 74:188~196
Wang YR / 2019 / Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice gluten / Food Chem 281:18~27
Trout GR / 1986 / Effect of chain length and concentration on the degree of dissociation of phosphates used in food products / J Agric Food Chem 34:41~45
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