Effect of bamboo salt on the physicochemical properties of meat emulsion systems |
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Authors: | Hack-Youn Kim Eui-Soo Lee Jong-Youn Jeong Ji-Hun Choi Yun-Sang Choi Doo-Jeong Han Mi-Ai Lee Si-Young Kim Cheon-Jei Kim |
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Affiliation: | 1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea;2. R&D Center, Chicken University, Icheon 467-813, Republic of Korea;3. Department of Animal Science, Michigan State University, East lansing, MI 48824, USA;4. Research Institute for Meat Science and Culture, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea |
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Abstract: | This study was conducted to determine the effects of various bamboo salts on meat batter. To accomplish this, three different batters were prepared and compared: CON, which was prepared with NaCl, BS-2, which was prepared with bamboo salt that was baked twice, BS-9, which was prepared with bamboo salt that was baked nine times. The pH of both the uncooked and cooked BS-2 and BS-9 was higher than that of the CON (P < 0.05). The emulsion stability, cooking yield, water holding capacity (WHC) and apparent viscosity of BS-2 and BS-9 were higher than those of CON. The correlation coefficient between the viscosity value and WHC was high and positive (R2 = 0.672). The hardness of all treatments was significantly increased with increased cooking temperature (P < 0.05). The hardness, gumminess and chewiness of CON were higher than that of BS-9 and BS-2. The overall acceptability score between CON and BS-9 was significantly different (P < 0.05). The bamboo salts effectively improved the physicochemical properties of the meat batter. |
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Keywords: | Bamboo salts Water holding capacity Emulsion system Meat batter |
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