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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 170 - 179 (10page)
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초록· 키워드
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This study was conducted to determine the effects of addition of porcine blood plasma (PBP) to the emulsified pork batter as a substitute for the soy protein isolate (SPI) or sodium caseinate (SC) on the emulsion stability and physicochemical and textural properties of the emulsified pork batter. A total of 10 treatments were no addition and 0.5%, 1.0%, and 1.5% addition with each of SPI, SC, and PBP. The moisture and fat losses of the pork emulsion after cooking decreased with increasing percentage of any of SPI, SC, and PBP (p < 0.05). Further, moisture loss was less for the PBP treatment than for SPI and SC (p < 0.05). The lightness, redness, and whiteness of the emulsified pork batter decreased (p < 0.05) due to any of the SPI, SC, and PBP treatments whereas the yellowness and the chroma and hue values increased. The lightness, redness, yellowness, and chroma and hue values differed also among the SPI, SC, and PBP treatments (p < 0.05); however, the numerical difference between any two types of substitutes was less than 8% of the two corresponding means in all of these variables. Textural properties, including the hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness, were not influenced by any of the SPI, SC, and PBP treatments (p > 0.05), except for greater gumminess and chewiness for the PBP treatment than for SC. The present results indicate that PBP is comparable or even superior to SPI or SC in its emulsion-stabilizing effect and therefore could be used a substitute for the latter as a non-protein ingredient of pork emulsion batter.
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참고문헌 (37)
참고문헌 신청
K.-W. Lin / 2000 / Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced-Fat Meat Batters in a Model System / Journal of Food Science 65(1):48~52
Z Pietrasik / 2000 / Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages / Meat Science 56(2):181~188
Wismer PJ / 1979 / Utilization of animal blood in meat products / Food Technol 33:76~80
D. Parés / 1998 / Functional Properties of Heat Induced Gels from Liquid and Spray-Dried Porcine Blood Plasma as Influenced by pH / Journal of Food Science 63(6):958~961
G.H Lu / 1999 / Application of egg white and plasma powders as muscle food binding agents / Journal of Food Engineering 42(3):147~151
Z Pietrasik / 2000 / Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages / Meat Science 56(2):181~188
Wismer PJ / 1979 / Utilization of animal blood in meat products / Food Technol 33:76~80
D. Parés / 1998 / Functional Properties of Heat Induced Gels from Liquid and Spray-Dried Porcine Blood Plasma as Influenced by pH / Journal of Food Science 63(6):958~961
G.H Lu / 1999 / Application of egg white and plasma powders as muscle food binding agents / Journal of Food Engineering 42(3):147~151
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