Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels

• Published in: Food science and biotechnology 2012, 21(4), , pp.941-950
• Main Authors: Yu, Xia, Hefei University of Technology, Hefei, China, Chen, Conggui, Hefei University of Technology, Hefei, China, Cai, Kezhou, Hefei University of Technology, Hefei, China, Zhou, Cunliu, Hefei University of Technology, Hefei, China, Mao, Daorong, Hefei University of Technology, Hefei, China, Sun, Gaojun, Hefei University of Technology, Hefei, China
• Format: Article
• Language: English
• Subjects: AGAR; AGAR-AGAR; Blood; blood plasma powder; Chemistry; Chemistry and Materials Science; Color; Cooking; Food Science; GELOSE; Gels; gels property; microbial transglutaminase; Muscles; Nutrition; Pork; pork muscle gel; Powder; Protein-glutamine gamma -glutamyltransferase; Research Article; 식품과학
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-012-0124-z

The effects of blood plasma (BP, 0-2.5%), agar (0-1.0%), and microbial transglutaminase (MTG, 0-0.5%) on water-binding capacity, color (L*, a*, and b* values) and textural properties of pork muscle gels (PMG) were investigated with response surface methodology. The potential interaction among these ingredients was evaluated by DSC, SEM, and FT-IR. The results shown that the addition of BP into PMG could result in decreased cooking loss (CL) and L* (p less than 0.01), as well as increased a*, springiness, and chewiness of the gels (p less than 0.05), while the treatment with MTG led to increased CL (p less than 0.01). Agar could obviously improve CL of PMG, but lead to inferior springiness and cohesiveness (p less than 0.05). Moreover, the synergism among muscle proteins, BP, MTG, and agar implied that there were some kinds of interactions among these ingredients, thus influencing the properties of PMG.