인산염 조합에 따른 Transglutaminase를 첨가한 저염 돈육 목심 세절육의 물성 증진 효과

This study was performed to evaluate functional and textural properties of low-salt pork meat products treated with transglutaminase (TG) using sodium polyphosphate (STPP) and sodium pyrophosphate (SPP). In experiment 1, lightness and yellowness decreased (p＞0.05), but moisture content and cooking yield (%) increased with increased salt level (p＜0.05). Based on these results, at least 1.0% salt was required to manufacture comminuted pork meat without quality defects. The effect of STPP and SPP with TG in low-salt (1%) pork comminuted shoulder meat products was evaluated in experiment 2. pH values increased with the addition of phosphate (p＜0.05), with pH values in treatments containing TG and PP alone or in combination being higher than those with STPP alone (p＜0.05). Cooking yield of treatments with TG and phosphates was higher than those without phosphates, but lower than CTL (1.5% salt and 0.4% STPP; p＜0.05). Springiness of pork comminuted meat containing SPP was higher than those of CTL (p＜0.05). These results indicate that low-salt meat products can be produced by the combination of TG and phosphate either alone or in combination to maintain cooking yield and textural properties.