Title Page
Contents
I. Introduction 9
II. Chapter 1. Effect of pig blood proteins and non-meat binders on the emulsion ability and physico-chemical characteristics of pork emulsion 12
2.1. Abstract 13
2.2. Introduction 14
2.3. Material and methods 16
2.3.1. Preparation of non-meat binders 16
2.3.2. Preparation of pork emulsion 16
2.3.3. Physico-chemical analysis methods 19
2.3.4. Statistical analysis 21
2.4. Results and discussion 22
2.4.1. Emulsion capacity(EC) and emulsion stability(ES) 22
2.4.2. pH, shear force, and meat color 25
2.4.3. Texture properties 28
2.5. Conclusion 30
2.6. References 31
III. Chapter 2. Effect of blood plasma proteins and non-meat binders on physico-chemical properties of emulsified pork sausages during cold storage 36
3.1. Abstract 37
3.2. Introduction 37
3.3. Material and methods 39
3.3.1. Preparation of meat binders 39
3.3.2. Preparation of emulsion-type pork sausage 39
3.3.3. Physico-chemical analysis methods 41
3.4. Results and discussion 47
3.4.1. pH 47
3.4.2. Sausage color 49
3.4.3. Shear force and texture properties 52
3.4.4. Sensory evaluation 57
3.4.5. Proximate composition, cooking loss, and product yield 58
3.4.6. Amino acids 61
3.4.7. TBARS and VBN 63
3.5. Conclusion 66
3.6. References 67
IV. Chapter 3. Effects of addition of porcine blood plasma on the emulsion stability, physicochemical characteristics and textural attributes of the emulsified pork sausages 76
4.1. Abstract 77
4.2. Introduction 78
4.3. Material and methods 80
4.3.1. Preparation of emulsified pork sausages 80
4.3.2. Physico-chemical analysis methods 82
4.4. Results and discussion 84
4.4.1. Physico-chemical properties of emulsified pork sausages 84
4.4.2. Textural properties attributes of emulsified pork sausages 89
4.5. Conclusion 92
4.6. References 93
V. Overall conclusion 97
초록 99
Chapter 1 18
Table 1. Formulation of pork emulsion and experimental design 18
Table 2. The effect of pig blood proteins and non-meat binders on emulsion capacity... 22
Table 3. The effect of pig blood proteins and non-meat binders on emulsion stability... 24
Table 4. The effect of pig blood proteins and non-meat binders on physico-chemical... 26
Table 5. The effect of pig blood proteins and non-meat binders on texture properties... 28
Chapter 2 41
Table 1. Recipes for emulsified pork sausages 41
Table 2. Effect of blood plasma proteins and non-meat binders on pH and shear force... 48
Table 3. Effect of blood plasma proteins and non-meat binders on CIE color in the... 49
Table 4. Effect of blood plasma proteins and non-meat binders on texture properties in... 54
Table 5. Effect of blood plasma proteins and non-meat binders on sensory evaluation... 57
Table 6. Effect of blood plasma proteins and non-meat binders on proximate composition,... 58
Table 7. Effect of blood plasma proteins and non-meat binders on amino acid... 61
Table 8. Effect of blood plasma proteins and non-meat binders on TBARS and VBN... 64
Chapter 3 81
Table 1. Formulation(%) of emulsified pork sausages containing a non-meat... 81
Table 2. The effect of non-meat binders on emulsion capacity of emulsified pork sausages 88
Table 3. Effect of the non-meat binders* on textural properties of emulsified pork sausages 91