Characterization and Utilization of a Drip Exuding from Frozen-thawed Pork Meat.

概要

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Exudation of fluid from frozen-thawed meat is referred to as a drip. The drip was separated from frozen pork loin, belly, and ham by thawing and draining overnight at 4°C. Approximately 99% of the drip were constituted with water and protein in any part of meat, whereas protein contents were 8.8, 9.5 and 12.0% in the drip from pork loin, belly, and ham, respectively. pH value, the content of isobutyric acid and total free fatty acids were higher in the order of protein contents on the other hand the level of lactic acid, ATP-related compounds and minerals (Na, K, Ca, Mg) lowered in that order. Curing of the drip by nitrite increased the contents of free amino acid and improved the flavor score. Pork sausage prepared by restoration of the drip were superior in both color and acceptability than the control which was prepared from frozen-thawed-drained meat. The results suggested that restoration of the drip to the frozen-thawed meat was desirable in terms of overall quality of sausage.
社団法人日本食品科学工学会の論文