Effect of gums and calcium carbonate on the quality of restructured pork chops

• Main Authors: Fuh-Yuan Chuang, 莊富源
• Other Authors: Yun-Chu Wu, Ph. D
• Format: Others
• Language: zh-TW
• Published: 1999
• Online Access: http://ndltd.ncl.edu.tw/handle/49898827175583390286

碩士 === 東海大學 === 畜產學系 === 87 === The purpose of this experiment was to use the net-work conformation forming ability from different gums( alginate, carrageenan, CMC, gelatin, and guar bean gum) combining with calcium ion( calcium carbonate) to study the binding properties of restructured pork chops with the addition of different NaCl percentage( 0%, 0.25%, and 0.5%) before heating. The effects of different addition of NaCl percentage and gums on the appearance, instrumental analysis, and sensory evaluation of restructured pork chops were also discussed. The gums have some general properties( eg. the products treated with gums have more moisture percentage ( p<0.05) in proximate analysis) after reacted with calcium ion. The net-work conformation formed from gums and calcium ion provides a good binding force to the restructured pork chops. The results indicated that the products treated with gums and calcium ion had better binding score in appearance than control (treated with 1% NaCl and 0.1% polyphosphate) (p<0.05) before heating. In breaking test, the treatment of gums and calcium ion increased the strength, breaking intension, and and jelly, and among all gums treatment, the carrageenan and gelatin have the best results(p<0.05) in breaking test. But the addition of NaCl decreased the breaking force of the products, especially in the addition of 0.25% NaCl(p<0.05). After cooking, the treatment of gums had less cooking loss(p<0.05) than control, and the treatments with addition of NaCl had the same result( p>0.05). The control had a better result in texture profile analysis(p<0.05). Among different gums, carrageenan and gelatin have higher toughness and chewiness, and had no differences between control. The results from rheological analysis (texture profile analysis) were related to sensory evaluation. The addition of NaCl improved the toughness and chewiness of restructured pork chops in both rheological properties and sensory evaluation. The control, carrageenan, and gelatin had better score in hardness in sensory evaluation of restructured pork chops, and there were no differences among all gums(p>0.05) in overall acceptability.