Effects of high pressure and CaCl₂ on properties of salt-soluble meat protein gels containing locust bean gum.

摘要

The effects of high pressure processing (HPP) (0-400 MPa) and CaCl₂ (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 (P < 0.05). 0.2-0.8% CaCl₂ could increase hardness of SSMP-SL gels, but decrease their water binding capacity, elasticity and cohesiveness (P < 0.05). Moreover, 0.4% CaCl₂ and 300 MPa could decrease both thermal transition temperatures for myosin head (T_peak1) and myosin tail (T_peak2) (P < 0.05), the former even resulted in the disappearance of T_peak1 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 CaCl₂, 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