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RISS 인기검색어
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- 저자 : 정은희(E. H. Jung) (검색결과 1 건)
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최형규(H. K. Choi),이현진(H. J. Lee),김종희(J. H. Kim),이상화(S. H. Lee),정은희(E. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2014 동물생명과학연구 Vol.6 No.-
This study was conducted to evaluate the combined effects of sodium chloride(NaCl) replacements, including sodium lactate(Na-lactate), potassium chloride(KCl), magnesium chloride(MgCl₂) and salicornia herbacesa powder(SHP), on the quality characteristics of ground pork. Ground porks were mixed in 7 treatments: T1(no additive), T2(2.0% NaCl), T3(1.4% NaCl + 0.6% KCl), T4(1.4% NaCl + 0.6% CaCl2), T5(1.4% NaCl + 0.6% MgCl2), T6(1.4% NaCl + 0.6% Na-lactate) and T7(1.4% NaCl + 0.6% SHP). In the color, SHP in T7(1.4% NaCl + 0.6% SHP) significantly decreased the L and a values of ground pork compared to other treatments. Compared to the control (T1), addition of CaCl₂ or MgCl₂ significantly decreased the pH values of ground pork, whereas addition of Na-lactate or SHP significantly decreased the salinity values of ground pork. Among treatments, addition of CaCl₂ resulted in adverse effects in texture profile analysis and emulsion stability values of ground pork. During the cooler storage, there were no significant differences in the storage characteristics among treatments. As a result, the use of sodium chloride replacements except CaCl₂ could be a good way to reduce the NaCl content in ground pork and addition level of SHP should be reduced because of color problem.
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