Functional properties of heat-induced gels prepared with salt soluble proteins, non-meat proteins and hydrocolloids in a model system.

摘要

Functional properties of heat-induced gels prepared with pork salt soluble protein (SSP) and fat replacement combinations (FR) were evaluated to determine the best combination for the manufacture of low-fat meat products. 2 levels (0.5 and 1.0)and 10 types of FR (konjac flour (KF); carrageenan (CN); starch (ST); KF + CN; KF + ST; CN + ST; KF + CN + ST; soy protein isolate; whey protein isolate) were mixed with 5 SSP solution extracted from pork ham muscles, cooked to an internal temp. of 71.7degree C and chilled in an ice bath until analysed for pH, water holding capacity (WHC) and texture profile analysis (TPA). pH and WHC values of gels were not affected (P greater than 0.05) by addition of FR. Addition of FR to SSP mostly produced gelswith higher TPA values (P less than 0.05), as compared to gels prepared with SSP alone. Values for hardness after addition of 0.5 FR ranged from 470 to 3460 g for addition of ST and KF + CN + ST, respectively (control 470 g); corresponding values forspringiness were in the range 0.78-2.18 cm, for CN and K + ST addition, respectively (control 0.74 cm). Increasing levels of FR from 0.5 to 1.0 also increased (P less than 0.05) hardness but decreased (P less than 0.05) springiness. Addition of multiple or triple combinations of KF/CN and ST produced harder and springier gels than single addition of FR.