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Effects of high pressure and CaCl₂ on properties of salt-soluble meat protein gels containing locust bean gum

Author:
Ma, Fei, Chen, Conggui, Sun, Gaojun, Wang, Wu, Fang, Hongmei, Han, Zhuo
Source:
Innovative food science & emerging technologies 2012 v.14 pp. 31-37
ISSN:
1466-8564
Subject:
calcium chloride, chewiness, cohesion, cooking quality, elasticities, gels, hardness, high pressure treatment, locust bean gum, manufacturing, meat protein, muscles, myosin, pork, tail, temperature, water binding capacity, water holding capacity
Abstract:
The effects of high pressure processing (HPP) (0–400MPa) and CaCl₂ (0–0.8%) on cooking loss (CL), water holding capacity (WHC) and textual properties of salt-soluble meat protein (SSMP) gels with the addition of 3% sodium-salt and 0.2% locust bean gum (LBG) (SSMP-SL) were investigated. Results showed that 100–200MPa could significantly increase WHC of SSMP-SL gels, while 300–400MPa could decrease CL, hardness and chewiness of that (P<0.05). 0.2–0.8% CaCl₂ could increase hardness of SSMP-SL gels, but decrease their water binding capacity, elasticity and cohesiveness (P<0.05). Moreover, 0.4% CaCl₂ and 300MPa could decrease both thermal transition temperatures for myosin head (Tₚₑₐₖ₁) and myosin tail (Tₚₑₐₖ₂) (P<0.05), the former even resulted in the disappearance of Tₚₑₐₖ₁ and further decreased the wave number of NH-stretching peak, while the latter weakened the decrease of the wave number. It was concluded that there was a complementary correlation between HPP and CaCl₂, thus potentially improving the properties of low-fat and sodium-reduced pork muscle gels. INDUSTRIAL RELEVANCE: To develop low-fat and sodium-reduced meat products, the application of HPP and the addition of CaCl₂ (0–0.8%) might be of great interest for industrial manufacture and can yield the products bearing high water binding capacity and good textural properties.
Agid:
395865