Effects of Glucomannan, Carrageenan, Carboxymethyl cellulose, and Transglutaminase-B on the Quality Properties of Pork Patties Containing Pork Skin Connective Tissue
2012
Jin, S.K., Gyeongnam National University of Science and Technology, Jinju, Republic of Korea | Yang, H.S., Gyeongsang National University, Jinju, Republic of Korea
This study was conducted to investigate the effects of glucomannan (GMN), carrageenan (CAR), carboxymethyl cellulose (CMC), and transglutaminase-B (TGB) on the quality and storage properties of pork patties manufactured with pork skin connective tissue during 21 d of storage at 4℃. Results showed that CIE color values like lightness, redness and yellowness did not differ significantly among the pork patties. Sensory attributes also did not differ between the treatments (P greater than 0.05). However, cooking loss was significantly lower in the group with added GMN, CAR, CMC, and TGB compared to the control at 21 d of storage. The shear force value of GMN and TGB were lower than the control at 21 d of storage (P less than 0.05). The pork patties added with GMN and TGB had lower thiobarbituric acid reactive substances (TBARS) values than the control at 1 or 21 d of storage (P less than 0.05). Volatile basic nitrogen (VBN) values of all treatment samples was lower than the control at 21 d of storage (P less than 0.05). Therefore, result of cooking loss suggested that the decrease in shear force in GMN and TGB were due to higher moisture retention. Also, the pork skin connective tissue with added GMN and TGB decreased lipid oxidation of pork patties.
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