Effect of Oyster Shell Calcium Powder on the Quality of Restructured Pork Ham

Abstract

This study was conducted to evaluate the effects of oyster shell calcium powder (OSCP) as a substitute for phosphates in curing agent, on the quality of restructured pork ham. Restructured pork ham was processed under six treatment conditions: T1 (no additives), T2 (0.3% sodium tripolyphosphate), T3 (1.5% NaCl+0.5% whey protein), T4 (1.5% NaCl+0.5% whey protein+0.15% OSCP), T5 (1.5% NaCl+0.5% whey protein+0.3% OSCP), and T6 (1.5% NaCl+0.5% whey protein+0.5% OSCP). Addition of OSCP significantly increased the ash content and pH of restructured pork ham (p<0.05), but did not affect the cooking loss and water holding capacity values of restructured pork ham. Addition of OSCP had no effect on Hunter a and b surface color values of restructured pork ham, but did decrease the Hunter L surface color value (p<0.05). The addition of 0.5% OSCP showed significantly higher chewiness and springiness values of restructured pork ham, compared with the addition of phosphates (p<0.05). In conclusion, the addition of OSCP combined with low NaCl and 0.5% whey protein can be considered a viable substitute for phosphates in the curing agent, when processing restructured pork ham.

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

“…The application of solubilized proteins ( Vann et al , 2007 ), plum ingredients ( Hooshmand and Arjmandi, 2009 ; Jarvis et al , 2012 ; Jarvis et al , 2015 ), protein hydrolysates ( Shahidi and Synowiecki, 1997 ), functional carbohydrates ( Park et al , 2008 ), and natural calcium powders ( Bae et al , 2017 ; Choi et al , 2014 ; Lee et al , 2011 , Park, 2011 ) as phosphate substitutes in meat products has been investigated in several studies. Oyster shell calcium and egg shell calcium, which may be obtained from the by-products of eggs or shellfish, are considered new candidates for the substitution of synthetic phosphates in meat products ( Bae et al , 2017 ).…”

“…Egg shell calcium, a powdered product derived from calcination of egg shells that are byproducts generated during the manufacture of egg products, has a high calcium content because the main compound is also calcium carbonate and is used as a raw material in foods, medicines, and cosmetics ( Lee and Park, 2002 ; Shin and Kim, 1997 ; Shin et al , 1998 ). Lee et al (2011) and Choi et al (2014) suggested that oyster calcium powder may serve as a suitable substitute for sodium tripolyphosphate in emulsion-type pork sausages or restructured pork hams. Recently, Bae et al (2017) investigated the potential utility of egg shell calcium, oyster shell calcium, marine algae calcium, or milk calcium as natural calcium-based alternatives for phosphates in cooked pork products.…”

Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products

“…All treatments had lower gumminess and chewiness than the control (+) and higher gumminess and chewiness than the control (–). Choi at al. (2014) had reported that adding 0.5% oyster shell calcium powder could increase chewiness and springiness of restructured pork hams, compared to controls treated with phosphate.…”

“…Whey protein concentrate has been used in comminuted and emulsified meat products to increase water holding capacity and emulsion stability, improve textural and gelling properties, and enhance nutritional values (El-Magoli et al, 1996; Hughes et al, 1998; Xiong, 2009). Choi et al (2014) had reported that the addition of 0.5% oyster calcium powder and 0.5% whey protein decreased the cooking loss and improved the texture profile in restructured hams. Cho and Jeong (2018) investigated the combined effects of natural calcium mixtures and various nonmeat ingredients to produce phosphate-free pork products.…”

Research progress on applications of calcium derived from marine organisms

“…For example, fish bones can be added to fish surimi to improve the gel performance of the product 93 . Oyster shell calcium powder can improve the chewiness and springiness of restructured ham 94 . Calcium-rich shrimp and crab shells can also be used to prepare food flocculants 95 .…”