Effect of bamboo salt on the physicochemical properties of meat emulsion systems
2010
Kim, Hack-Youn | Lee, Eui-Soo | Jeong, Jong-Youn | Choi, Ji-Hun | Choi, Yun-Sang | Han, Doo-Jeong | Lee, Mi-Ai | Kim, Si-Young | Kim, Cheon-Jei
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 (R² =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.
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Эту запись предоставил National Agricultural Library