Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

• Published in: Food science of animal resources 2019-04, Vol.39 (2), p.229-239
• Main Authors: Noh, Sin-Woo, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Tae-Kyung, Choi, Yun-Sang, Kim, Hyun-Wook
• Format: Article
• Language: Korean
• ISSN: 2636-0772; 2636-0780

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from $10^{\circ}C$ to $75^{\circ}C$ ($2^{\circ}C/min$). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p