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

Ma, Fei, Chen, Conggui, Sun, Gaojun, Wang, Wu, Fang, Hongmei, Han, Zhuo
Innovative food science & emerging technologies 2012 v.14 pp. 31-37
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
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.