Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate.

Flammulina velutipes

SpeciesEnoki, Winter Mushroom

JournalMeat science

Year2023

Key points

This study investigated the physicochemical characteristics of pork emulsion gels manufactured from hot-boned (HB) pork and winter mushroom powder in the absence of phosphate
It was found that compared to cold-boned (CB) pork, HB pork had a higher pH and exhibited a higher myofibrillar protein solubility with a lower actomyosin content (P 0.05)
These results indicate that the quality of pork gels manufactured in the absence of phosphate can be improved by the use of HB pork and with the incorporation of winter mushroom powder

From the paper

Abstract

This study investigated the physicochemical characteristics of pork emulsion gels manufactured from hot-boned (HB) pork and winter mushroom powder in the absence of phosphate. It was found that compared to cold-boned (CB) pork, HB pork had a higher pH and exhibited a higher myofibrillar protein solubility with a lower actomyosin content (P 0.05). These results indicate that the quality of pork gels manufactured in the absence of phosphate can be improved by the use of HB pork and with the incorporation of winter mushroom powder.

Citation

Jeong HG, Jo K, Lee S, Yong HI, Choi YS, Jung S (2023). Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate. Meat science https://doi.org/10.1016/j.meatsci.2022.109070 PMID: 36508862

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