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SCIE SCOPUS
재구성 돈육제품 품질에 있어 비육단백질과 부산물의 상호 육 대체 효과
Interactive Effect of Non - meat Proteins and By - products Substituted for Pork on the Quality of the Restructured Pork Product
진상근(S . K . Jin), 이무하(M . H . Lee)
UCI I410-ECN-0102-2008-520-002135785
* 발행 기관의 요청으로 무료로 이용 가능한 자료입니다.

The interactive effects of non-meat proteins (soy protein isolate, vital wheat gluten) and by-products (liver, spleen, lung) substitutedfor pork on the quality of the restructured pork products were evaluated at 10% of meat weight for non-meat proteins, and 7.5 and 15% for by-products. In products containing ISP, products with spleen showed higher pH, water holding capacity, juiciness and more reduction of cooking loss than those with liver and lung. Color of products with spleen was better than that of ones with liver and lung. The addition of by-products brought only a slight negative effect on TBA values. With products containing VWG, ones with spleen resulted in higher pH and water holding capacity, reducetion of cooking loss and the improved tenderness than those with liver and lung. TBA value was lower in products with spleen than in those with lung and liver. Regardless of the kind of by-product, 15% level showed no significant difference or a slight positive effect on color of products from 7.5% level while significant difference on panel test. Consequently, all three by-products appeared to be acceptable in terms of physico-chemical and sensory properties at up to 15% of the replacement of pork in the restructured product containing 10% ISP or VWG.

[자료제공 : 네이버학술정보]
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