Bae Su Min, Cho Min Guk, Jeong Jong Youn
School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea.
Korean J Food Sci Anim Resour. 2017;37(3):456-463. doi: 10.5851/kosfa.2017.37.3.456. Epub 2017 Jun 30.
The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE L* values were higher (<0.05) in products treated with OSC or MC than the control, and lowest (<0.05) in the products with ESC. However, products with ESC had higher (<0.05) CIE a* and CIE b* values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.
本研究的目的是确定用于替代熟碎猪肉制品中磷酸盐的最佳和优质天然钙类型。为此，向碎猪肉制品中添加了0.5%的蛋壳钙（ESC）、牡蛎壳钙（OSC）、海藻钙（MAC）或乳钙（MC）。通过将替代产品与含有0.3%磷酸盐混合物的产品（对照）进行比较，研究了这种替代的效果。ESC被认为是一种理想的磷酸盐替代品，可将烹饪损失降至最低，这可能是由于产品pH值升高所致。在其他天然钙类型中，OSC处理不会导致pH值显著升高，但会降低烹饪损失。用OSC或MC处理的产品的CIE L值高于对照（<0.05），而用ESC处理的产品的CIE L值最低（<0.05）。然而，与对照和用其他粉末处理的产品相比，用ESC处理的产品具有更高的（<0.05）CIE a和CIE b值。与对照相比，用ESC和OSC处理的产品对产品的质地特性具有相似的替代效果。因此，本研究结果表明，ESC和OSC联合使用可能是替代碎猪肉制品中合成磷酸盐的一种有效方法。
