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

The effects of high pressure processing (HPP) (0–400MPa) 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 showe...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2012-04, Vol.14, p.31-37
Main Authors: Ma, Fei, Chen, Conggui, Sun, Gaojun, Wang, Wu, Fang, Hongmei, Han, Zhuo
Format: Article
Language:English
Subjects:
CaCl2
calcium chloride
chewiness
cohesion
cooking quality
elasticities
Gelling mechanism
gels
Gels properties
hardness
High pressure
high pressure treatment
Locust bean gum
manufacturing
meat protein
muscles
myosin
pork
Salt-soluble meat protein
tail
temperature
water binding capacity
water holding capacity
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Summary:The effects of high pressure processing (HPP) (0–400MPa) 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 100–200MPa could significantly increase WHC of SSMP-SL gels, while 300–400MPa could decrease CL, hardness and chewiness of that (P
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2011.12.001