Evaluation of Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Low-Fat Model Sausages Treated with Rhynchosia nulubilis Powders from Different Drying Methods and Their Protein Extract

• 발행기관: 한국축산식품학회
• 저자명: Min Jae Kim Koo Bok Chin
• 간행물 정보: 『Food Science of Animal Resources』제45권 제5호, 1415~1430쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.09.15

국문 초록

This study evaluated the rheological properties of pork myofibrillar protein (MP) gel and the physicochemical properties of low-fat model sausages (LFMS) treated with Rhynchosia nulubilis powders (RNPs) obtained through different drying methods. Two experiments were conducted: (1) rheological analysis of MP gels treated with RNPs and their protein extract (PE), and (2) assessment of LFMS properties treated with RNPs and PE. The viscosity of MP treated with freeze- and oven-dried RNPs was higher than that of the control (CTL), while PE-treated MP (MPE) showed lower viscosity. Cooking yields (%) of MPE exceeded those of CTL, although the gel strength of MPE was the lowest (p<0.05). The pH of LFMS ranged from 6.01 to 6.31, with PE-treated LFMS (SPE) exhibiting the lowest pH. SPE demonstrated lower CIE L* and CIE a* values but a higher CIE b* value compared to the reference (REF, soy protein isolate). Cooking loss (%) of CTL was higher than those of the treatments, while expressible moisture (%) was lower in CTL compared to SPE. Additionally, the protein content of LFMS increased with RNP and PE addition. SPE had lower hardness than CTL, but no difference from REF was observed (p>0.05). Therefore, oven-dried RNPs can effectively serve as a fat replacer in LFMS, similar characteristics to those of REF.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

References

키워드

Rhynchosia nulubilis powder myofibrillar protein low-fat model sausage drying methods protein extract