title: Effect of bamboo salt on the physicochemical properties of meat emulsion systems.
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 (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.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
authors.forename: Hack-Youn
authors.initials: HY
authors.lastname: Kim
authors.forename: Eui-Soo
authors.initials: ES
authors.lastname: Lee
authors.forename: Jong-Youn
authors.initials: JY
authors.lastname: Jeong
authors.forename: Ji-Hun
authors.initials: JH
authors.lastname: Choi
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
authors.forename: Doo-Jeong
authors.initials: DJ
authors.lastname: Han
authors.forename: Mi-Ai
authors.initials: MA
authors.lastname: Lee
authors.forename: Si-Young
authors.initials: SY
authors.lastname: Kim
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
mesh_terms: 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
chemical_list: D004655:Emulsions; D012492:Salts; D017673:Sodium Chloride, Dietary; D014867:Water