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Gelation of crocodile myofibrillar protein - κ-carrageenan mixtures in two low-NaCl solution.
Qin Zhang, Qiu; Tang, Jing; Feng Wu, Ying; Yu Qian, Cheng; Qin, Shan; Hang Cai, Zi; Wang, Hui; Mei Xiao, Hong.
Afiliación
  • Qin Zhang Q; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Tang J; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Feng Wu Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Yu Qian C; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Qin S; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Hang Cai Z; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Wang H; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: huiwang@njau.edu.cn.
  • Mei Xiao H; Sanya Institute of Nanjing Agricultural University, Sanya, Hainan 572024, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xhm@njau.edu.cn.
Food Chem ; 445: 138753, 2024 Jul 01.
Article en En | MEDLINE | ID: mdl-38394905
ABSTRACT
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 < 0.05). K+ induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl2 solution.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cloruro de Sodio / Caimanes y Cocodrilos Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cloruro de Sodio / Caimanes y Cocodrilos Límite: Animals Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido