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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 571 - 578 (8page)
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초록· 키워드
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This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p<0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p>0.05) to that in the positive control samples. CIE $L^*$ values decreased as the amount of added egg shell calcium powder increased. CIE $a^*$ values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.
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참고문헌 (33)
참고문헌 신청
Alvarado, C / 2007 / Marination to improve functional properties and safety of poultry meat / J. Appl. Poult. Res 16:113~120
AOAC / 2007 / Official methods of analysis. 18th ed / Association of Official Analytical Chemists :931
배수민 / 2017 / Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products / 한국축산식품학회지 37(3):456~463
Barbut, S. / 2009 / Pale, soft, and exudative poultry meat - Reviewing ways to manage at the processing plant / Poultry Sci 88:1506~1512
Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:62~66
AOAC / 2007 / Official methods of analysis. 18th ed / Association of Official Analytical Chemists :931
배수민 / 2017 / Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products / 한국축산식품학회지 37(3):456~463
Barbut, S. / 2009 / Pale, soft, and exudative poultry meat - Reviewing ways to manage at the processing plant / Poultry Sci 88:1506~1512
Bourne, M. C. / 1978 / Texture profile analysis / Food Technol 32:62~66
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