The effects of high pressure processing (HPP) (0-400 MPa) and CaCl
2 (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
2 could increase hardness of SSMP-SL gels, but decrease their water binding capacity, elasticity and cohesiveness (
P < 0.05). Moreover, 0.4%CaCl
2 and 300 MPa 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 CaCl
2, 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.