Article ID Journal Published Year Pages File Type
2449956 Meat Science 2014 6 Pages PDF
Abstract

•Restructured pork containing binders or GdL was pressurized at 450 MPa for 3 min.•Restructured pork was characterized by water holding capacity, texture and color.•Wheat flour, κ-carrageenan and soy protein were applied as binders.•Cold-set meat to meat binding could be achieved by binders, GdL and pressurization.

This study investigated the effects of binders and glucono-δ-lactone (GdL) on characteristics of pressure-induced (450 MPA for 3 min) cold-set restructured pork. Isolated soy protein (SP), wheat flour (WF), and κ-carrageenan (CG) were adopted as binders. The addition of binders improved water-binding properties of restructured pork, and the binders diminished the decrease in water binding properties caused by GdL-induced acidification. Pressure-induced restructured pork prepared with binders showed less harder and more cohesive texture than those of the thermal-treated control (TC). The results indicate that pressure-induced cold-set meat restructuring could be achieved when binders and GdL were used in the formulation.

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Life Sciences Agricultural and Biological Sciences Food Science
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