Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

• Published in: International journal of food science & technology 2021-11, Vol.56 (11), p.5581-5588
• Main Authors: Li, Yan‐ping, Kang, Zhuang‐li, Sukmanov, Valerii, Ma, Hanjun
• Format: Article
• Language: English
• Subjects: Cooking; Hardness; High pressure; Mobility; NMR; Nuclear magnetic resonance; Pork; Proteins; reduced‐salt pork batter; rheological property; Salts; Sodium chloride; soy protein isolate; texture; Water distribution; Water engineering
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15082

Summary To investigate the effects of different pressures (0.1–400 MPa), the techno‐functional properties, water distribution and mobility of reduced‐salt pork batters (1% NaCl) supplemented with soy protein isolate (SPI, 2%) were examined. Compared with the batters treated at 0.1 MPa, those treated at 100–300 MPa showed significantly increased the cooking yield, hardness, springiness, cohesiveness, chewiness, and G′ values of gel and reduced the initial relaxation times of T2b, T21 and T22, as observed from the results of low‐field NMR. Among all samples, those treated at 200 and 300 MPa had the highest L* value, cooking yield, hardness, springiness, cohesiveness, chewiness and G′ value of gel, with the largest peak ratio of P21 and the smallest peak ratio of P22. Overall, treatments at 200 and 300 MPa improved the gel properties and lowered the water mobility of reduced‐salt pork batters supplemented with SPI. pH, cooking yield and texture properties of batters by 100–300 MPa were higher than 0.1 MPa. Initial relaxation time of T2b, T21 and T22 of batters by high pressure was faster than 0.1 MPa. Denaturation temperature of myosin in the batter was increased about 2 °C at 200 MPa and over. 200 and 300 MPa could been used to improve the gel properties of low‐salt batters with soy protein isolate.