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| Optimization of Meat Protein Gelation and Validation by Low-Frequency Nuclear Magnetic Resonance |
| ZHANG Gensheng, ZHANG Yichao, CHENG Jianbo, LI Tingting, JIANG Yan, YAO Ye |
| Key Laboratory for Food Science and Engineering of Heilongjiang Province, Harbin University of Commerce, Harbin 150076, China |
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Abstract The optimization of heat-induced gel formulations prepared from transglutaminse (TG)-treated porcine muscle proteins based on texture properties and sensory evaluation was carried out using single factor and orthogonal array experiments and validated by low-frequency nuclear magnetic resonance (L-NMR). The results showed the optimal formulation was determined as follows: TG 1.2 U/g, salt 2.5%, soy protein 1.0%, casein 0.6%, and water 25%. The formed gel had a hardness of 3 986.156 g, elasticity of 0.989, cohesiveness of 0.873, resilience of 0.579, and sensory score of 89.03. It could be cut into regular sections, having excellent elasticity.
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