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Meat Sci. 2010 Dec;86(4):960-5. doi: 10.1016/j.meatsci.2010.08.001. Epub 2010 Aug 18.

Effect of bamboo salt on the physicochemical properties of meat emulsion systems.

Author information

1
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.

Abstract

This study was conducted to determine the effects of various bamboo salts on meat batter. To accomplish this, three different batters were prepared and compared: CON, which was prepared with NaCl, BS-2, which was prepared with bamboo salt that was baked twice, BS-9, which was prepared with bamboo salt that was baked nine times. The pH of both the uncooked and cooked BS-2 and BS-9 was higher than that of the CON (P<0.05). The emulsion stability, cooking yield, water holding capacity (WHC) and apparent viscosity of BS-2 and BS-9 were higher than those of CON. The correlation coefficient between the viscosity value and WHC was high and positive (R(2)=0.672). The hardness of all treatments was significantly increased with increased cooking temperature (P<0.05). The hardness, gumminess and chewiness of CON were higher than that of BS-9 and BS-2. The overall acceptability score between CON and BS-9 was significantly different (P<0.05). The bamboo salts effectively improved the physicochemical properties of the meat batter.

PMID:
20826069
DOI:
10.1016/j.meatsci.2010.08.001
[Indexed for MEDLINE]

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