Lee Seonmin, Choi Yun-Sang, Jo Kyung, Jeong Hyun Gyung, Yong Hae In, Kim Tae-Kyung, Jung Samooel
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea.
Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Korea.
Food Sci Anim Resour. 2021 Nov;41(6):997-1011. doi: 10.5851/kosfa.2021.e51. Epub 2021 Nov 1.
The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.
将冷冻干燥猪肉粉作为碎肉制品的生肉原料的加工特性与冻融猪肉进行了比较。研究了冷冻干燥猪肉粉中蛋白质的三级结构特性、氧化情况和溶解性。此外，还评估了用1.5%和2.0%氯化钠的冷冻干燥猪肉粉（GFD）和冻融猪肉（GFT）制备的乳化凝胶的特性。冷冻干燥猪肉粉和冻融猪肉之间肌原纤维蛋白的表面疏水性和内在色氨酸荧光强度相似。然而，冷冻干燥猪肉粉的羰基化合物含量高于冻融猪肉，肌浆蛋白和肌原纤维蛋白的溶解度低于冻融猪肉（p<0.05）。在2.0%氯化钠中，GFD的蒸煮损失高于GFT，并且无论氯化钠水平如何，GFD的硬度和a*值均较低（p<0.05）。此外，在两种氯化钠浓度下，GFD的丙二醛含量均高于GFT（p<0.05）。因此，我们的研究表明，作为碎肉制品的生肉原料，冷冻干燥猪肉粉的功能特性低于冻融猪肉。
