title: Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork.
abstract: In this study, response surface methodology (RSM) was used to evaluate the combined effects of NaCl, glucono-δ-lactone (GdL), and κ-carrageenan concentration (0.25%, 0.5%, and 0.75%) on the binding properties of restructured pork under hydrostatic pressure. All the generated RSM models showed no lack-of-fit and significance at the 0.001 level. The addition of both NaCl and GdL had a significant effect on color. A significant decrease in pH was shown when the GdL level increased, and subsequently led to a decrease in WHC. However, increasing the GdL level increased the binding strength. Therefore, the results indicate that a reduction in the NaCl level during meat restructuring, under pressure treatment, can be achieved by using GdL; and even a low GdL concentration allows for palatable binding properties in meat restructuring when κ-carrageenan is added.
authors: Department of Food Science and Biotechnology of Animal Resources, College of Animal Husbandry, Konkuk University, 1 Hwayang-dong, Kwangjin-gu, Seoul 143-701, Republic of Korea.
authors: Geun-Pyo
authors: GP
authors: Hong
authors: Se-Hee
authors: SH
authors: Ko
authors: Mi-Jung
authors: MJ
authors: Choi
authors: Sang-Gi
authors: SG
authors: Min