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학술대회자료
Effects of Salt, Glucono-δ-Lactone and High Pressure Treatment on Binding Properties of Restructured Pork
Effects of Salt, Glucono-δ-Lactone and High Pressure Treatment on Binding Properties of Restructured Pork
- 한국축산식품학회
- 학술대회논문집
- 2006년도 정기총회 및 제37차 춘계 국제학술발표대회
- 2006.05
- 219 - 223 (5 pages)
In the current study, the addition of either NaCl or GdL Increased the binding strength and it considered that the use of GdL with or without low NaCl concentration improved the binding strength of restructured pork meat. Major deterioration of GdL addition is cooked-like discoloration. However, the combination with washing process or addition of carrageenan could improve cold-set binding properties of restructured pork, even if low NaCl or GdL were added.
Introduction
Materials and Methods
Results and Discussion
Summary