중합인산염 종류(STP, TSPP, SAPP 및 SHMP)와 염통의 첨가가 재구성돈육 제품의 물리화학적 성질에 미치는 영향을 조사하였다. 인산염 종류간에 TBA가나 보수력에 대한 효과는 차이가 없었으나, 조리손실을 줄여주는 효과는 STP와 TSPP가 다른 인산염에 비해 높았다. 소염통을 수준별( 5%, 10% 및 15%)로 첨가한 제품과 쇠고기를 비교하여 관능검사를 한 결과, 염통첨가 수준에 관계없이 재구성돈육의 조직과 색깔이 쇠고기와유사하게 나타났고, 다즙성이나 조리감량에서는 쇠고기보다 우수한 것으로 나타났다. 소염통을 돼지 염통으로 대체하였을 때의 효과는, 염통수준별 5%. 7.5% 및 10%)조리 감량 및 지방산화도에서는 크게 차이가 없었고 육색과 다즙성은 7.5% 및 10%첨가구가 5% 첨가구보다 유의하게 개선되었다. 육색 개선도를 기계적으로 측정한 결과, 염통첨가수준에 의한 영향은 redness의 증가에 의한 효과가 주된 것으로 나타났다.
The effects of polyphosphates (STP, TSPP, SAPP and SHMP) and heart on phyrsicochemical properties of a restructured pork product were studied. Among phosphates studied, no significant differences were found in TBA value and WHC while STP and TSPP showed a significantly better effect on the reduction of cooking loss than SAPP and SHMP. When the products with beef heart (5%, 10%, and 15%) were compared with beef organoleptically, texture and color of the products showed no difference from those of beef regardless of levels of heart. Juiciness was better and cooking loss was lower in the products with heart than in beef. When pork heart was added, cooking loss and TBA value were not significantly different among products with different levels of heart (5%,7.5% and 10%). Color and juiciness were improved significantly with 7.5%, and 10% levels compared to 5% level. The measurements by a color difference meter showed that the improvement of color was mainly due to the increase in redness of tilt product.
