title: Effects of binders combined with glucono-δ-lactone on the quality characteristics of pressure-induced cold-set restructured pork.
abstract: This study investigated the effects of binders and glucono-δ-lactone (GdL) on characteristics of pressure-induced (450MPA for 3min) cold-set restructured pork. Isolated soy protein (SP), wheat flour (WF), and κ-carrageenan (CG) were adopted as binders. The addition of binders improved water-binding properties of restructured pork, and the binders diminished the decrease in water binding properties caused by GdL-induced acidification. Pressure-induced restructured pork prepared with binders showed less harder and more cohesive texture than those of the thermal-treated control (TC). The results indicate that pressure-induced cold-set meat restructuring could be achieved when binders and GdL were used in the formulation.
authors: Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Republic of Korea.
authors: Ji-Yeon
authors: JY
authors: Chun
authors: Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Republic of Korea.
authors: Mi-Jung
authors: MJ
authors: Choi
authors: Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Republic of Korea.
authors: Sang-Gi
authors: SG
authors: Min
authors: Department of Food Bioengineering, Jeju National University, Jeju 690-756, Republic of Korea. Electronic address: gphong@jejunu.ac.kr.
authors: Geun-Pyo
authors: GP
authors: Hong
mesh_terms: D000818:Animals; D002351:Carrageenan / Q000032:analysis; D003080:Cold Temperature; D003116:Color; D005433:Flour / Q000032:analysis; D063427:Food Quality; D005942:Gluconates / Q000032:analysis*; D006863:Hydrogen-Ion Concentration; D007783:Lactones / Q000032:analysis*; D008460:Meat / Q000032:analysis*; D008855:Microscopy, Electron, Scanning; D011312:Pressure; D030262:Soybean Proteins / Q000032:analysis; D013552:Swine; D014908:Triticum / Q000737:chemistry; D014867:Water / Q000032:analysis
chemical_list: D005942:Gluconates; D007783:Lactones; D030262:Soybean Proteins; D014867:Water; D002351:Carrageenan; C010730:beta-glucono-1,5-lactone
keywords: Binder; Cold-set; Glucono-δ-lactone; Quality characteristics; Restructured pork