title: Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate.
abstract: The effects of reducing fat levels from 30% to 20% and salt concentrations from 1.5% to 1.0% by partially substituting incorporated phosphate and sea mustard were investigated based on physicochemical properties of reduced-fat / low-NaCl meat emulsion systems. Cooking loss and emulsion stability, hardness, springiness, and cohesiveness for reduced-fat / low-NaCl meat emulsion systems with 20% pork back fat and 1.2% sodium chloride samples with incorporation of phosphate and sea mustard were similar to the control with 30% pork back fat and 1.5% sodium chloride. Results showed that reduced-fat / low-NaCl meat emulsion system samples containing phosphate and sea mustard had higher apparent viscosity. The results of this study show that the incorporation of phosphate and sea mustard in the formulation will successfully reduce fat and salt in the final meat products.
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Cheon-Jei
authors.initials: CJ
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Ko-Eun
authors.initials: KE
authors.lastname: Hwang
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Dong-Heon
authors.initials: DH
authors.lastname: Song
authors.affiliation: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
authors.forename: Tae-Jun
authors.initials: TJ
authors.lastname: Jeong
authors.affiliation: Meat Science and Muscle Biology Lab, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Hyun-Wook
authors.initials: HW
authors.lastname: Kim
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Young-Boong
authors.initials: YB
authors.lastname: Kim
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Ki-Hong
authors.initials: KH
authors.lastname: Jeon
authors.affiliation: Food Processing Research Center, Korean Food Research Institute, Seongnam 463-746, Korea.
authors.forename: Yun-Sang
authors.initials: YS
authors.lastname: Choi
keywords: low-NaCl; meat emulsion systems; phosphate; reduced-fat; sea mustard