Gelation of crocodile myofibrillar protein – κ-carrageenan mixtures in two low-NaCl solution

•CMP gel induced by K+ was better than that induced by Ca2+.•The effect of κ-carrageenan on gel properties was varied between KCl solution and CaCl2 solution.•The effect of κ-carrageenan in KCl solution is negative due to the reduction of covalent and hydrophobic bonds.•κ-carrageenan displayed a pos...

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Published in:Food chemistry 2024-07, Vol.445, p.138753-138753, Article 138753
Main Authors: Qin Zhang, Qiu, Tang, Jing, Feng Wu, Ying, Yu Qian, Cheng, Qin, Shan, Hang Cai, Zi, Wang, Hui, Mei Xiao, Hong
Format: Article
Language:English
Subjects:
Alligators and Crocodiles
Animals
Calcium Chloride - chemistry
Carrageenan - chemistry
Crocodile myofibrillar protein
Gelation properties
Gels - chemistry
NaCl substitution
Sodium Chloride - chemistry
κ-carrageenan
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Summary:•CMP gel induced by K+ was better than that induced by Ca2+.•The effect of κ-carrageenan on gel properties was varied between KCl solution and CaCl2 solution.•The effect of κ-carrageenan in KCl solution is negative due to the reduction of covalent and hydrophobic bonds.•κ-carrageenan displayed a positive effect in CaCl2 solution by filling the protein network. Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl2 solution (P 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.138753