함초와 펩신 가용성 콜라겐이 저염 돈육 패티의 가공적성에 미치는 영향

Abstract

Purpose: This study examined the effects of glasswort and pepsin-soluble collagen on the processing characteristics of low-salt pork patties. Methods: Glasswort was freeze-dried and pepsin-soluble collagen was extracted from duck skin. Pork patties were formulated as follows: 2.0% NaCl (w/w, control), 0.5% NaCl (w/w, (-) control), 0.5% NaCl + 1% glasswort powder (w/w, GW treatment), 0.5% NaCl + 2% pepsin-soluble collagen (w/w, PC treatment), and 0.5% NaCl + 1% glasswort powder + 2% pepsin-soluble collagen (w/w, GW + PC treatment). Results: The pH and color values of the control and (-) control were similar (p>0.05), whereas the addition of pepsin-soluble collagen decreased the pH of the low-salt pork patties (p<0.05). The GW treatment had lower lightness but higher redness, yellowness and hue angle than the other treatments (p<0.05). The (-) control showed the lowest moisture content (p<0.05), but there was no significant difference in moisture content between the control and three low-salt treatments (p>0.05). The solubilities of total, water-soluble and salt-soluble proteins were higher in the low-salt treatments than the control (p<0.05). The addition of glasswort powder and/or pepsin-soluble collagen decreased the cooking loss but increased the cooking rate of the low-salt pork patties. The textural properties of the GW treatment were similar to those of the control (p>0.05). On the other hand, the PC treatment resulted in a lower hardness and higher cohesiveness than the control (p<0.05). Conclusion: The addition of glasswort and/or pepsin-soluble collagen could reduce the cooking loss and modify the texture properties of low-salt pork patties. Therefore, this study suggests that the addition of glasswort and pepsin-soluble collagen into pork patties as a functional ingredient can be an effective way of improving the processing characteristics of low-salt pork patties.