ARTICLE

Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Chang Hoon Lee1, Koo Bok Chin1,*
Author Information & Copyright
1Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
*Corresponding Author : Koo Bok Chin. Department of Animal Science, Chonnam National University, Gwangju 61186, Korea. Tel: +82-62-530-2121, Fax: +82-62-530-2129, E-mail: kbchin@chonnam.ac.kr

© Copyright 2020 Korean Society for Food Science of Animal Resources. 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.

Received: Oct 04, 2019 ; Revised: Jan 16, 2020 ; Accepted: Jan 18, 2020

Published Online: Jan 23, 2020

Abstract

The aim of this study was to evaluate quality characteristics of pork myofibrillar protein (MP) added with cornstarch as affected by different pH values and salt cocnentrations. MP mixtures were prepared with three different pH values (pH 6.00, 6.25, 6.50) and three different salt concentrations (0.15, 0.30, 0.45 M). Cooking yield (CY), gel strength, viscosity, and scanning electron microscopy (SEM) were measured to evaluate characteristics of MPs. CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increased compared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs at salt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis, MP gels with increasing pH value and salt concentration showed compact and uniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 M would be better for manufacturing meat products containing cornstarch to increase their water holding ability.

Keywords: pH; salt concentration; physicochemical properties; pork myofibrillar protein gel; cornstarch


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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