ArticleFood science of animal resources2025
Comparing the Effects of Different Additives on the Physicochemical and Textural Characteristics of Pork Batter.
Article in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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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 CIE L* and hue values, but a lower CIE a* 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.
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