Table 2 pH values, moisture contents, and cooking loss of ground pork meat products with natural calcium mixtures and various binding ingredients
Traits | Treatments1) |
Control (+) | Treatment 1 | Treatment 2 | Treatment 3 | Treatment 4 | Treatment 5 | Treatment 6 |
pH (uncooked) | 6.37±0.02B | 7.47±0.05A | 7.53±0.04A | 7.56±0.05A | 7.80±0.24A | 7.68±0.00A | 7.82±0.34A |
pH (cooked) | 6.65±0.01E | 7.63±0.01C | 7.56±0.01D | 7.57±0.01D | 7.63±0.01C | 7.69±0.01B | 7.83±0.02A |
Moisture content (%) | 68.87±0.09A | 69.05±0.19A | 69.23±0.24A | 68.91±0.04A | 69.00±0.13A | 69.41±0.07A | 69.06±0.10A |
Cooking loss (%) | 2.79±0.11A | 1.66±0.07CD | 1.41±0.11DE | 1.36±0.10DE | 2.21±0.10B | 1.80±0.12C | 1.15±0.09E |
All values are presented as means±standard error of triplicates.
A–E Means within the same row with different superscript letters are significantly different (p<0.05).
1) Control, 0.3% phosphate blend added; Treatment 1, 0.5% natural calcium mixtures (NCM; 0.2% oyster shell calcium powder and 0.3% egg shell calcium powder) and 0.25% egg white powder added; Treatment 2, 0.5% NCM and 0.25% whey protein concentrate added; Treatment 3, 0.5% NCM and 0.25% concentrated soybean protein added; Treatment 4, 0.5% NCM and 0.25% isolated soybean protein added; Treatment 5, 0.5% NCM and 0.25% carrageenan added; Treatment 6, 0.5% NCM and 0.25% collagen powder added.