Article

Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter 

Sang Keun Jin1, Chul Young Lee1, Jung Seok Choi2, Jong Hyuk Kim2, Sung Sil Moon3, Seung Yun Lee1,4,*
Author Information & Copyright
1Division of Animal Science, Gyeongsang National University, Jinju 52828, Korea.
2Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
3Global Communication Division, Sunjin, Seoul 05372, Korea.
4Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
*Corresponding Author: Seung Yun Lee. E-mail: sylee57@gnu.ac.kr.

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 30, 2024 ; Revised: Sep 05, 2024 ; Accepted: Oct 22, 2024

Published Online: Nov 21, 2024

Abstract

This study aimed to compare the effects of different additives on the physicochemical and textural characteristics of pork batter (uncooked emulsion). Different concentrations (0.5%, 1.0%, and 1.5%) of three additives, namely, soy protein isolate (SPI), sodium caseinate (SC), and blood plasma (BP), were added to pork meat and excluded from the control. These additives decreased pH in the following order of magnitude: BP > SC > SPI. The addition of BP to pork emulsion elicited higher lightness and hue values, but a lower redness value than SPI or SC. Texture properties did not differ significantly between the control and additive-treated emulsions. Meanwhile, BP caused an increase shear force and gumminess and improved emulsion stability. Overall, BP is a suitable emulsion stabilizer compared with SPI or SC. Further, this study’s findings provide insight into the potential use of plasma proteins from slaughter blood as binders in the eco-friendly production of high-quality meat products.

Keywords: pork emulsion; blood plasma; soy protein isolate; sodium caseinate; emulsion stability