Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products

Abstract

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE a* values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.

Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products

“…The CIE b* values of 60AL and 80AL treatments were lower (p<0.05) than those of control (+) and control (–); however, 100AL treatment had a CIE b* value similar (p>0.05) to that of both the controls. This result was consistent with that of Cho and Jeong (2018), who found that CIE b* values of products treated with oyster shell calcium, egg shell calcium, and whey protein concentrate were not different from that of the control treated with phosphate.…”

“…The pH values increased (p<0.05) with the level of added phosphate replacer. These results may be due to the addition of egg shell calcium and oyster shell calcium powder, as reported in previous studies (Cho et al, 2017; Cho and Jeong, 2018). However, no differences (p>0.05) in the moisture content were observed between the controls and the treatments (Table 2).…”

“…Cho et al (2017) found that pork products formulated with oyster shell or egg shell calcium alone showed significantly lower hardness than the control with phosphate; the combination of both natural calcium powders was also effective in improving textural properties. In a recent study, Cho and Jeong (2018) suggested that the combined use of calcium powders and whey protein concentrate or collagen powder could improve the hardness of phosphate-free pork products. However, there were no differences (p>0.05) in springiness between the control (+) and the treatments, which had higher (p<0.05) springiness than the control (–).…”

“…Choi et al (2014) had reported that the addition of 0.5% oyster calcium powder and 0.5% whey protein decreased the cooking loss and improved the texture profile in restructured hams. Cho and Jeong (2018) investigated the combined effects of natural calcium mixtures and various nonmeat ingredients to produce phosphate-free pork products. They suggested that a combination of natural calcium mixtures (0.2% oyster calcium and 0.3% egg shell calcium) with 0.25% whey protein concentrate or 0.25% collagen powder could be a suitable treatment.…”

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

“…Konjac is well known to strengthen the water binding ability of meat products [14]. Thus, it is well known that hydrocolloids enhance water retention and texture in meat products [15,16]. However, the synergistic effect of combining hydrocolloids with meat jelly was not studied.…”