Salt and phosphate effects on the gelling process of pressure/heat treated pork batters

Thermal instability and setting was induced in pork by comminution, and the presence of NaCl and a salt mixture. Meat batter production by cooking (70 °C/30 min) produced almost complete protein denaturation and aggregation, mostly by hydrophobic interactions. It led to a firm and elastic gel with h...

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Bibliographic Details
Published in:Meat science 2002-05, Vol.61 (1), p.15-23
Main Authors: Fernández-Martı́n, F, Cofrades, S, Carballo, J, Jiménez-Colmenero, F
Format: Article
Language:English
Subjects:
Biological and medical sciences
DSC
Electrophoresis
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Pork meat batters
Pressure/heat processing
Protein denaturation
Protein separation
Sodium chloride
Sodium tripolyphosphate
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Summary:Thermal instability and setting was induced in pork by comminution, and the presence of NaCl and a salt mixture. Meat batter production by cooking (70 °C/30 min) produced almost complete protein denaturation and aggregation, mostly by hydrophobic interactions. It led to a firm and elastic gel with high water holding capability, these properties being greater in the gel with sodium tripolyphosphate. Pressurisation (400 MPa/70 °C/30 min) produced partial protein denaturation and differential scanning calorimetry and electrophoresis showed that both salt-soluble and salt-insoluble proteins remained native-like after treatment. The presence of these proteins, stabilised by hydrogen-bonds, were responsible for reductions in the mechanical properties but enhancement in water holding of the pressurised products. Tripolyphosphate partially counteracted the pressure effects in the pressure/heat combination.
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(01)00157-7