Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork

Effects of Non-meat Protein Binders and Acidification on the Efficiency of Cold-Set Pork Restructuring by High Pressure

“…On the other hand, GdL is an effective protein-gelling ingredient, and some studies have reported that preheat-treated milk or soy proteins were more susceptible to acid gelation than their native forms (Bringe and Kinsella, 1990;Dybowska and Fujio, 1998). Thus, it was expected that the use of GdL combined with protein-based binders might eliminate the drawback of insufficient cold-set meat binding observed in our previous study (Hong et al, 2006(Hong et al, , 2008. The present study explored the effects of non-meat proteins combined with GdL on the efficiency of meat restructuring after high-pressure treatment.…”

“…The mixture was filled into fibrous casing (4.5 cm diameter) and vacuum-packed in a poly nylon pouch. The mixture was kept at 4 o C for 24 h to allow sufficient acidification and pressurized using a lab-scale hydrostatic pressure system (1-L working volume) as described previously (Hong et al, 2008). Ethanol was used as the pressure-transmitting medium.…”

“…The sample was sliced to a thickness of 1 cm and cut into rectangular forms (1×1×4 cm) and was fixed at 1 cm from each end by using 3 pins connected to the plate and the plunge, respectively (Hong et al, 2008). The force required to pull apart the sample was measured using a digital gauge (DPS-20, IMADA Co., Japan) at a head speed of 60 mm/min.…”

“…Effective cold-set meat binding was achieved under the same pressure conditions by using κ-carrageenan (KC). On pressurization, KC formed a continuous network-like structure inside the saltextracted MP network, and the simultaneous addition of GdL resulted in better integrity of the MP network structure, leading to high tensile strength in the restructured meat (Hong et al, 2008 …”

Optimisation of Calcium Alginate and Microbial Transglutaminase Systems to form a Porcine Myofibrillar Protein Gel

“…In addition, the CA system lost their gelling nature with the increase in salt concentration, limiting the applications of the CA system on meat product manufacturing (Draget et al, 1991;Ha et al, 2000). However, Hong et al (2006) suggested that GdL itself was able to form a MP gel, and therefore the CA system could be used at relatively high salt concentrations by optimising the levels of its systematic components. For use of the CA system in meat products, no information on the optimum combination of the components of the CA system was available.…”