Effect of bamboo salt on the physicochemical properties of meat emulsion systems.
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 (R(2)=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.
Kim
Hack-Youn
HY
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
Lee
Eui-Soo
ES
Jeong
Jong-Youn
JY
Choi
Ji-Hun
JH
Choi
Yun-Sang
YS
Han
Doo-Jeong
DJ
Lee
Mi-Ai
MA
Kim
Si-Young
SY
Kim
Cheon-Jei
CJ
D000818:Animals; D003296:Cooking; D004655:Emulsions / Q000737:chemistry; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008461:Meat Products / Q000032:analysis*; D012492:Salts; D031787:Sasa; D017673:Sodium Chloride, Dietary; D013552:Swine; D014783:Viscosity; D014867:Water
D004655:Emulsions; D012492:Salts; D017673:Sodium Chloride, Dietary; D014867:Water