Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지

Characterization of Restructured Meat Products Manufactured with PSE Pork Hams as Compared to Those with Normal Pork Counterparts

정상육과 PSE 돈육으로 제조된 재구성 육제품의 품질 특성

  • Mueller, Wolf-Detrich (Federal Centre for Meat Research, Institute of Technology, Germany) ;
  • Koo B. Chin (Dept. of Animal Science and Biotechnology, Research Institute, Chonnam National University)
  • Published : 2003.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

Keywords

References

  1. AOAC (1995) Official Methods of Analysis. 16th ed., AOAC International, Washington, DC.
  2. Chin, K. B. and Chung, B. K. (2003) Utilization of transglutaminase for the development of low-fat, low-salt sausages and restructured meat products manufactured with pork ham and loins. Asian-Aust. J. Animal Sci. 16, 261-265
  3. Kauffmann, R., Joo, S. T., Schultz, C. M, Wamer, R., and Faustmann, C. (1994) Measuring water-holding capacity in post-rigor muscle. 47th Annual Recip. Meat Conference 47, 70-71
  4. Klettner, P. G. (1989) Relationship between measured Grmness values and sensory impression when chewing frankfurter-type sausage. Fleischwirtschaft 69, 225-227
  5. Kumazawa, Y., Seguro, K., Takamura, M., and Motoki, M. (1993) Formation of glutamyl-lysine cross-link in cured horse mackerel meat induced by drying. J. Food Sci. 58, 1062-1064, 1083 https://doi.org/10.1111/j.1365-2621.1993.tb06112.x
  6. Kurashi C., Sakamoto, J., Yamazaki, K., Susa, Y., Kuhara, C., and Soeda, T. (1997) Production of restructured meat using microbial transglutaminase without salt or cooking. J. Food Sci. 62, 488-515 https://doi.org/10.1111/j.1365-2621.1997.tb04412.x
  7. Meilgaards, M., Civille, G. V., and Carr, B. T. (1987) Sensory evaluation Techniques, 2nd ed., CRC Press, Inc., Boca Ranton, FL
  8. Motoki, M. and Seguro, K. (1998) Transglutaminase and it's use for food processing. Trends in Food Sci. & Technol. 9, 204-210 https://doi.org/10.1016/S0924-2244(98)00038-7
  9. Muguruma, M., Tsuruoka, K., Fujino, H., Kawahara, S., Yamauchi, K., Matsumura, S., and Soeda, T. (1999) Gel Strength enhancement of sausages by treating with microbial transglutaminase. Proceedings of.45th intema-tional congress of meat science and technology, Yoko-hama, Japan, pp. 138-139
  10. Payne, T. (2000) Non-thermal gelation. 53rd Annual Re-cip. Meat Conference 53, 25-26
  11. Rhee, M. S., Lee, J. S., Kim, B. C., and Koh, K. C. (1995) Effects of additives and ionic strength in preblends on the binding of pre-cooked restructured pork roasts. Korean J. Anim. Sci. 37, 427-437
  12. Sakamoto, H., Kumazawa, Y., Kawajiri, H., and Motoki, M. (1995) \varepsilon-(\nu-Glutamyl) lysine crosslink distribution in food as determined by improved method. J. Food Sci. 60, 416-419 https://doi.org/10.1111/j.1365-2621.1995.tb05684.x
  13. Sakamoto, H., Kumazawa, Y., and Motoki, M. (1994) Strength of protein gels prepared with microbial trans-glutaminase as related to reaction conditions. J. Food Sci. 59, 866-871 https://doi.org/10.1111/j.1365-2621.1994.tb08146.x
  14. Savage, A. W. J., Warriss, P. D., and Jolly, P. D. (1990) The amount and composition of the proteins in drip from stored pig meat. Meat Sci. 27, 289-303 https://doi.org/10.1016/0309-1740(90)90067-G
  15. SAS Institute Inc. (1989) SAS User's Guide; Statistical Analysis System, Cary, NC
  16. Tsao, C. Y., Kao, Y. C., Hsieh, J. F., and Jiang, S. T. (2002) Use of soy protein and microbial transglutaminse as a binder in low-sodium restructured meats. J. Food Sci. 67, 3502-3506 https://doi.org/10.1111/j.1365-2621.2002.tb09613.x