Effect of Sodium Chloride and Processing Methods on Protein Aggregation, Physical-Chemical and Rheological Properties of Pork Batters

摘要

The sodium chloride level and processing method significantly affected (p 0.05) color, salt-soluble proteins (SSP) solubility, protein aggregation, texture and rheological properties. When increased sodium chloride, the L-* value of raw batters, SSP solubility, protein aggregation, and formed firmer texture were increased (p 0.05). At the same sodium chloride levels, the batters produced by beating process had higher L-* value, SSP solubility, D-3,D-2 value of SSP, and firmer texture than the chopping. Using the beating process, the cooked batters prepared with 1 % and 2 % sodium chloride had similar color, texture and the storage modulus (G') value at 80 degrees C. The result of dynamic rheological exhibited that the temperature of protein denaturation was affected by sodium chloride contents and processing methods. In addition, the cooked batters formed uniform spongy-like structure when using the beating process. Overall, the use of beating process with 1 % sodium chloride is able to increase SSP solubility, protein aggregation, thus forming firmer gel texture.