Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter

• 발행기관: 한국축산식품학회
• 저자명: Sang Keun Jin Chul Young Lee Jung Seok Choi Jong Hyuk Kim Sung Sil Moon Seung Yun Lee
• 간행물 정보: 『Food Science of Animal Resources』제45권 제5호, 1403~1414쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.09.15

국문 초록

This study aimed to compare the effects of different additives on the physicochemical and textural characteristics of pork batter (uncooked emulsion). Different concentrations (0.5%, 1.0%, and 1.5%) of three additives, namely, soy protein isolate (SPI), sodium caseinate (SC), and blood plasma (BP), were added to pork meat and excluded from the control. These additives decreased pH in the following order of magnitude: BP>SC>SPI. The addition of BP to pork emulsion elicited higher CIE L* and hue values, but a lower CIE a* value than SPI or SC. Texture properties did not differ significantly between the control and additive-treated emulsions. Meanwhile, BP caused an increase shear force and gumminess and improved emulsion stability. Overall, BP is a suitable emulsion stabilizer compared with SPI or SC. Further, this study’s findings provide insight into the potential use of plasma proteins from slaughter blood as binders in the eco-friendly production of high-quality meat products.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

pork emulsion blood plasma soy protein isolate sodium caseinate emulsion stability