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Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins.
Ye, Yang; Chen, Fei; Shi, Meimei; Wang, Yang; Xiao, Xia; Wu, Chunmei.
Afiliación
  • Ye Y; School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
  • Chen F; School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
  • Shi M; Food Fermentation Industry Research and Design Institute of Sichuan Province, Chengdu 610000, China.
  • Wang Y; School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
  • Xiao X; School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
  • Wu C; School of Biological Engineering, Sichuan University of Science and Engineering, Yibin 644005, China.
Gels ; 10(5)2024 Apr 30.
Article en En | MEDLINE | ID: mdl-38786222
ABSTRACT
Problems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of these treatments on the gel properties and protein structures of minced pork. The cooking loss and trapped water within minced pork increased when additives were incorporated; in particular, the SPI group reached 1.31 ± 0.01% and 91.42 ± 0.20%. The hardness and chewiness of minced pork reached their maximum values (38.91 ± 0.80 N, 14.73 ± 0.41 N) when the WG was added. The κ-CAR/WG-minced pork gel network structure was the densest and most stable, characterized by increased hydrophobic interactions, disulfide bonds in the mince gel, and enthalpy value. The α-helix content with κ-CAR/WG treatment decreased from 27% to 7.8%, transforming into other secondary structures. This suggests that the addition of κ-CAR/WG can be a more effective combination for improving the quality of minced pork.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Gels Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza