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STUDY ON THE APPLICATION OF CARRAGEEAN OF RESTRUCTURED PORK FROM LEFTOVER MINCED PORK PRODUCTS

Yang Gong-ming

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Abstract

The technology of restructured pork from leftover minced pork products,transglutaminase and carrageenan was studied. The effects of transglutaminase content,carrageenan content and reaction time on the firmness and cohesiveness of restructured pork were determined and optimized. The results showed that the optimum condition of reaction was:3 g/kg transglutaminase,1.5 g/kg carrageenan,reaction time 15 h. The firmness and cohesiveness of restructured pork were 1 128 g and 0.400 respectively.

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The technology of restructured pork from leftover minced pork products,transglutaminase and carrageenan was studied. The effects of transglutaminase content,carrageenan content and reaction time on the firmness and cohesiveness of restructured pork were determined and optimized. The results showed that the optimum condition of reaction was:3 g/kg transglutaminase,1.5 g/kg carrageenan,reaction time 15 h. The firmness and cohesiveness of restructured pork were 1 128 g and 0.400 respectively.

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Available abstract

The technology of restructured pork from leftover minced pork products,transglutaminase and carrageenan was studied. The effects of transglutaminase content,carrageenan content and reaction time on the firmness and cohesiveness of restructured pork were determined and optimized. The results showed that the optimum condition of reaction was:3 g/kg transglutaminase,1.5 g/kg carrageenan,reaction time 15 h. The firmness and cohesiveness of restructured pork were 1 128 g and 0.400 respectively.

Key concepts: Carrageenan, Food science, Tissue transglutaminase, Chemistry, Enzyme, Biochemistry

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STUDY ON THE APPLICATION OF CARRAGEEAN OF RESTRUCTURED PORK FROM LEFTOVER MINCED PORK PRODUCTS — Research Paper | ScholarLens