[논문]Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products

Cho, Min Guk; Bae, Su Min; Jeong, Jong Youn

doi:10.5851/kosfa.2017.37.4.571

Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.37 no.4, 2017년, pp.571 - 578

Cho, Min Guk (School of Food Biotechnology & Nutrition, Kyungsung University) , Bae, Su Min (School of Food Biotechnology & Nutrition, Kyungsung University) , Jeong, Jong Youn (School of Food Biotechnology & Nutrition, Kyungsung University)

Abstract ▼ AI-Helper

This study aimed to determine the optimal ratio of natural calcium powders (oyster shell and egg shell calcium) as synthetic phosphate replacers in pork products. Ground pork samples were subjected to six treatments, as follows: control (-) (no phosphate added), control (+) (0.3% phosphate blend added), treatment 1 (0.5% oyster shell calcium powder added), treatment 2 (0.3% oyster shell calcium powder and 0.2% egg shell calcium powder added), treatment 3 (0.2% oyster shell calcium powder and 0.3% egg shell calcium powder added), and treatment 4 (0.5% egg shell calcium powder added). The addition of natural calcium powders resulted in an increase in the pH values of meat products, regardless of whether they were used individually or mixed. The highest cooking loss was observed (p0.05) to that in the positive control samples. CIE $L^*$ values decreased as the amount of added egg shell calcium powder increased. CIE $a^*$ values were higher (p<0.05) in samples containing natural calcium powder (treatments 1, 2, 3, and 4) than in the positive control. The combination of oyster shell calcium powder and egg shell powder (treatment 2 or 3) was effective for the improvement of textural properties of the pork products. The findings show that the combined use of 0.2% oyster shell calcium and 0.3% egg shell calcium should enable the replacement of synthetic phosphate in the production of cooked pork products with desirable qualities.

주제어

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문제 정의

Therefore, the objective of this study was to determine the effects of oyster shell calcium and egg shell calcium on the quality properties of cooked ground pork products when used alone or in combination as synthetic phosphate replacers.

제안 방법

After cutting the samples at a width of 2.5 cm perpendicular to the longitudinal axis, the hardness, springiness, cohesiveness, gumminess, and chewiness of the samples were measured using a texture analyzer (TA-XT2i, Stable Micro System, UK) equipped with a 50-mm diameter aluminum cylinder (Bourne, 1978). The cross-head speed for measurement was 5 mm/s.
1). For the natural calcium treatments, samples were prepared by adding 0.5% oyster shell calcium (treatment 1), 0.3% oyster shell calcium and 0.2% egg shell calcium (treatment 2), 0.2% oyster shell calcium and 0.3% egg shell calcium (treatment 3), or 0.5% egg shell calcium (treatment 4), with ice water and salt (1.5%) to the ground pork meat and back fat. The meat mixtures from each batch (controls and natural calcium-treated products) were stuffed into conical tubes (50 g each) using a stuffer (MOD.

대상 데이터

All experiments were performed in triplicate. Statistical analysis of the results was conducted using the generalized linear model (GLM) procedure of the SAS package program (SAS, 2012).
The samples were further stored for 2 d at 2-3℃ until analysis. The experiments were performed in triplicate.

데이터처리

All experiments were performed in triplicate. Statistical analysis of the results was conducted using the generalized linear model (GLM) procedure of the SAS package program (SAS, 2012). When the analysis of variance showed a significant difference between the means of different samples, the significance of the differences was further analyzed by the Duncan's multiple range test (p<0.
When the analysis of variance showed a significant difference between the means of different samples, the significance of the differences was further analyzed by the Duncan's multiple range test (p<0.05).

이론/모형

For cooked products, moisture content was measured using the drying method (AOAC, 2007). After drying the samples in a 105℃ dry oven (CB60L, Dongwon Scientific System, Korea) for 12 h, the difference between the weight of each sample before and after drying was calculated.

성능/효과

4) had lower CIE L* values (p< 0.05) than the negative control (–), the positive control (+), or treatment 1, and the CIE L* values decreased as the addition ratio of egg shell calcium increased.
In conclusion, oyster shell calcium and egg shell calcium were found to serve as suitable substitutes for synthetic phosphate owing to the improved quality characteristics compared to the negative control (–), which was processed without phosphate.

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