고기유화물의 첨가가 재구성 닭고기제품의 결착성 및 미세조직에 미치는 영향 = Effect of Emulsion Addition on Binding Ability and Microstructure of Restructured Chicken Meat Product

다국어 초록 (Multilingual Abstract)

The current study was undertaken to determine the effect of emulsion addition (0, l, 3, or 5%) on protein extractability, binding ability and microstructure of low salt, restructured chicken meat product. As emulsion level increased from I to 3%, pH, exudate proteins at bond area and myofibrillar protein extractability were increased (P$lt;0.05). Electrophoresis results showed that concentrations of myosin heavy chain and actin from myofibrillar proteins were increased by emulsion treatment. Addition of emulsion over 3% increased the processing yield (P$lt;0.05) and binding ability of restructured chicken meat product, but there were no differences (P$gt;0.05) in the composition of product among emulsion levels. Scanning electron micrographs revealed that there were large spaces in bond area of restructured chicken meat product containing 0% or 1%, emulsion, and their protein matrix was coarse and less dense. In the other hand, restructured product containing 3% or 5% emulsion had few space in bond area and their uniformly dense protein matrix was formed throughout the bond area.