Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

摘要

Effects of increasing in temperature (56 and 72°C) and NaCl (1%–3%)content on theparticle size, zeta potential, gel properties and water distribution of pork myofibrillarprotein were studied. At the same NaCl content, the particle size, zeta potential,whiteness and hardness of myofibrillar protein gel at 72°C were increased significantlycompared to 56°C, whereas the cooking yield was decreased significantly (p < .05).At the same temperature, the particle size of myofibrillar protein was decreased significantlywith increasing NaCl, whereas the whiteness, cooking yield, and hardnessof gel were increased significantly (p < .05). In addition, the mobility of water in thecooked myofibrillar protein gel was decreased with increasing NaCl content and temperature.Overall, increasing the temperature and the NaCl content led to improvegel properties and water holding capacity of myofibrillar protein.