Influence of the pH and Salt Concentrations on PhysicochemicalProperties of Pork Myofibrillar Protein Gels Added withCornstarch

摘要

The aim of this study was to evaluate quality characteristics of porkmyofibrillar protein (MP) added with cornstarch as affected by different pHvalues and salt cocnentrations. MP mixtures were prepared with three differentpH values (pH 6.00, 6.25, and 6.50) and three different salt concentrations(0.15, 0.30, and 0.45 M). Cooking yield (CY), gel strength, viscosity, andscanning electron microscopy were measured to evaluate characteristics of MPs.CYs of MPs with cornstarch at above pH 6.25 or salt 0.30 M were increasedcompared to those at pH 6.00 or salt 0.15 M. However, gel strengths of MPs atsalt 0.45 M were higher than those at salt 0.30 M. In microstructure analysis,MP gels with increasing pH value and salt concentration showed compact anduniform structure. Thus, MP gels with pH 6.25 and salt concentration of 0.30 Mwould be better for manufacturing meat products containing cornstarch toincrease their water holding ability.