Effects of high pressure and CaCl<sub>2sub> on properties of salt-soluble meat protein gels containing locust bean gum
- 作者：Fei Ma ; Conggui Chen<sup> ; sup><sup>chen_conggui@hotmail.comsup> ; Gaojun Sun<sup> ; sup><sup>sun_gaojun@126.comsup> ; Wu Wang ; Hongmei Fang ; Zhuo Han
- 关键词：Locust bean gum ; CaCl2 ; High pressure ; Salt-soluble meat protein ; Gels properties ; Gelling mechanism
- 刊名：Innovative Food Science and Emerging Technologies
- 出版年：2012
- 期刊代码：57_14668564
- 类别：abs
- 出版时间：April, 2012
- 卷：14
- 期：Complete
- 页码：31-37
- 文件大小：1151 K
摘要
The effects of high pressure processing (HPP) (0-400 MPa) and CaCl<sub>2sub> (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 100-200 MPa could significantly increase WHC of SSMP-SL gels, while 300-400 MPa could decrease CL, hardness and chewiness of that (P < 0.05). 0.2-0.8%CaCl<sub>2sub> could increase hardness of SSMP-SL gels, but decrease their water binding capacity, elasticity and cohesiveness (P < 0.05). Moreover, 0.4%CaCl<sub>2sub> and 300 MPa could decrease both thermal transition temperatures for myosin head (T<sub>peak1sub>) and myosin tail (T<sub>peak2sub>) (P < 0.05), the former even resulted in the disappearance of T<sub>peak1sub> 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 CaCl<sub>2sub>, thus potentially improving the properties of low-fat and sodium-reduced pork muscle gels.
ss="h4">Industrial relevance
To develop low-fat and sodium-reduced meat products, the application of HPP and the addition of CaCl<sub>2sub> (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.