| Summary: | 碩士 === 靜宜大學 === 食品營養學系 === 83 === Muscle proteins played a dominant role in the quality of
muscle food products. However, the structural and
functional properties of muscle protein might be deteriorated
during frozen storage, which resulted in a poor quality in the
final products. Several researches concluded that the
addition of different cryoprotectants retarded the
deterioration of muscle protein dur- ing frozen storage. The
objectives of this study was conducted to investigate the
effect of the addition of sodium alginate and polydextrose
on the quality characteristics of ground pork during frozen
storage. Ground porks were mixed with 5.6％ polydextrose and
0.5％ sodium alginate, respectively, following a vacuum pack-
age and -12℃/-20℃ storage for 18 weeks. Three treatments
(con- trol, 5.6％ polydextrose, 0.5％ sodium alginate) and two
storage temperatures (-12℃ and -20℃) were conducted in this
experiment. The results found that vitamin B1 significantly
decreased over 50％ with extended storage. However, the
addition of sodium al- ginate and polydextrose did not retard
the vitamin B1 deteriora- tion. It appeared that vitamin B2 was
stable during frozen stor- age. There were no significant
difference in lipid oxidation with extended storage up to 18
weeks. The L-value of the addition of sodium alginate was
significant higher than other treatments. Lower temperature
storage retarded the decrease of a-value. In the cooking
losses, the addition of sodium alginate significantly decreased
(P<0.05) cooking losses. At the same time, the improve- ment of
cooking losses resulted in a better tenderness of pork patty
in the sensory evaluation. The addition of sodium alginate had
significantly high score in tenderness, juiciness and overall
acceptability than other treatment in sensory score. The SDS-
PAGE analysis of myofibrillar subunit showed that myosin heavy
chain (MHC) was the highest content (49-52％) following actin
(15.9- 16.7％).
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