Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

• Published in: Food science of animal resources Vol. 41; no. 6; pp. 997 - 1011
• Main Authors: Lee, Seonmin, Choi, Yun-Sang, Jo, Kyung, Jeong, Hyun Gyung, Yong, Hae In, Kim, Tae-Kyung, Jung, Samooel
• Format: Journal Article
• Language: Korean
• Published: 한국축산식품학회 30.11.2021; Korean Society for Food Science of Animal Resources
• Subjects: freezing; drying; pork; meat product; gel
• ISSN: 2636-0772; 2636-0780

The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility of proteins in the freeze-dried pork powder were investigated. In addition, the properties of the emulsion gels manufactured with freeze-dried pork powder (GFD) and freeze-thawed pork (GFT) at 1.5% and 2.0% NaCl were evaluated. The surface hydrophobicity and intrinsic tryptophan fluorescence intensity of myofibrillar proteins between the freeze-dried pork powder and freeze-thawed pork were similar. However, freeze-dried pork powder had higher carbonyl compounds and lower solubility of sarcoplasmic and myofibrillar proteins than freeze-thawed pork (p<0.05). GFD had higher cooking loss than GFT in 2.0% NaCl, and lower hardness and a* value of GFD were observed regardless of NaCl level (p<0.05). Moreover, GFD had higher malondialdehyde content than GFT at the two NaCl concentrations (p<0.05). Therefore, our study demonstrated that freeze-dried pork powder has lower functional properties than freeze-thawed pork as raw meat for comminuted meat products.