Cho Min Guk, Jeong Jong Youn
School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea.
Korean J Food Sci Anim Resour. 2018 Dec;38(6):1179-1188. doi: 10.5851/kosfa.2018.e49. Epub 2018 Dec 31.
This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE a* values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.
本研究旨在探讨使用天然钙混合物和各种结合成分作为碎猪肉产品中合成磷酸盐替代品的综合效果。我们进行了七种处理：对照组（0.3%磷酸盐混合物），处理1（0.5%天然钙混合物[NCM，由0.2%牡蛎壳钙和0.3%蛋壳钙粉组成]和0.25%蛋清粉），处理2（0.5%NCM和0.25%乳清蛋白浓缩物），处理3（0.5%NCM和0.25%浓缩大豆蛋白），处理4（0.5%NCM和0.25%大豆分离蛋白），处理5（0.5%NCM和0.25%卡拉胶），以及处理6（0.5%NCM和0.25%胶原蛋白粉）。所有处理混合物的pH值均高于对照组（用磷酸盐处理），且烹饪损失低于对照组。我们发现，NCM和结合成分对熟碎猪肉产品的水分含量、亮度和黄度没有负面影响。处理3和处理4的CIE a*值显著低于对照组。处理2和处理6改善了产品的质地特性。总之，NCM与乳清蛋白浓缩物或胶原蛋白粉的组合可能适用于生产无磷酸盐肉制品。
