초고압 처리된 돈육으로 제조된 인산염 무첨가 돈육 겔의 품질 특성

This study investigated the quality properties of pork gels manufactured by the pork treated with high hydrostatic pressure(HHP) that was adopted to replace the function of phosphate in pork sausages. The biceps femoris muscles werecollected from the pork carcasses. Half of the muscles were subjected to HHP at 200 MPa for 3 min (200 MPa pork),and the rest were used as control (0.1 MPa pork). The pork meat batters were prepared with 200 MPa pork withoutphosphate (HHP pork gel), or 0.1 MPa pork and phosphate (control), and cooked until it reached 75℃ of internaltemperature. The actomyosin content was significantly lower in 200 MPa pork than in 0.1 MPa pork (p