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Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products
Korean J. Food Sci. An. 2017;37:571-578
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Min Guk Cho, Su Min Bae, and Jong Youn Jeong*

School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
Correspondence to: Jong Youn Jeong
School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea
Tel: +82-51-663-4711 Fax: +82-51-622-4986 E-mail: jeongjy@ks.ac.kr
Received June 9, 2017; Revised August 6, 2017; Accepted August 7, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (–) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p〈0.05) in the negative control samples, whereas the cooking loss in samples with natural calcium powder added was similar (p〉0.05) to that in the positive control samples. CIE L* values decreased as the amount of added egg shell calcium powder increased. CIE a* values were higher (p〈0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.
Keywords : pork products, egg shell powder, oyster shell powder, phosphate replacer


October 2017, 37 (5)