| Summary: | 碩士 === 國立中興大學 === 畜產學系 === 92 === The purpose of this study was conducted to prepare the binders from different constitutions by plasma, egg white, sodium casinate, whey protein concentrate and soybean protein. The polymer formation and viscoelastic changes were evaluated by SDS-PAGE electrophoresis and dynamic rheological measurement, respectively. These binders were applied on restructured product and the appearance, textural properties, tensile strength, cooking loss and sensory panel test were evaluated in this research.
The results showed the observation of the polymer formation of three formula groups were performed by SDS-PAGE electrophoresis. There was not clear polymer in SDS-PAGE of three binder’s formula when they were not treated at 37℃ for one hour, on the contrary, significant polymer were observed when treated at 37℃ for one hour. A specifically notable most polymer was found in formula Ⅰ which contained soybean and sodium casein. The reason that sodium casein and soybean protein can be formed covalent crosslinks by transglutaminase. In the aspect of dynamic viscoelasty, the formula Ⅱ had the highest storage modulus and increased as the level of whey protein concentrate and egg white increased. The formula Ⅰ had the lowest storage modulus, because sodium casein and soybean protein were used in this treatment.
In the physiochemical characteristics of restructured porks, the crude protein and ash content of restructured porks from all formula were significantly higher than those of control (P<0.05). Moisture, crude fat and pH were not significantly different among treatments. Cooking loss and color of the restructured porks from all formula were not significantly different in this study. In the textural properties, the hardness, fracturability, chewiness and shear value of restructured porks from formula Ⅱ and Ⅲ binder were significantly higher than those of control and formula Ⅰ(P<0.05). The binding ability of restructured porks from formula Ⅱ had the highest value then the formula Ⅲ and control were lower value, the formula Ⅰhad the lowest value.
In the aspect of sensory panel properties, binding ability, flavor and texture scores of restructured porks from formula Ⅰ binder had the lowest when compared to formula Ⅱ, Ⅲ and control. However, no differences was found in the appearance, binding ability, flavor, juiceness and texture scores of restructured porks from formula Ⅱ, Ⅲ and control. In conclusion, the best quality and binding of a low salt restructured pork could be prepared by formula Ⅱ binders in this research.
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