돈육 가공에서 기능성 탄수화물을 이용한 인산염 대체 소재 개발

@inproceedings{2008,
  title={돈육 가공에서 기능성 탄수화물을 이용한 인산염 대체 소재 개발},
  author={박기수 and 최양일 and 이상화 and 김종희 and 어중혁},
  year={2008}
}
Guar gum, κ-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and κ-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also… CONTINUE READING