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| Effects of Salt and Ultra-high Pressure on Gel Qualities and Thermal Properties of Low-fat Ground Pork |
| LI Yu;SUN Gao-jun;YU Xia;MA Fei;SHI Liu-cui;CHEN Cong-gui |
| School of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract The effects of salt (0－2% addition) and ultra-high pressure (300 MPa) on the gel qualities and thermal properties
of low-fat ground pork (LGPG) containing 0.2% sodium alginate and 1.8% soy protein isolate were investigated. The results showed
that the cooking loss and L* values of LGP gels were significantly decreased with increasing salt addition, while the water-holding
capacity, a* values, b* values, hardness and chewiness were evidently increased (P＜0.05). The pressure of 300 MPa resulted
in an obvious improvement in the water-binding capacity, hardness and chewiness of low salt (≤ 1.5%) LGP gels. The addition
of 1.5% salt could markedly decrease the denaturation temperature of myosin heads and actin, and significantly increase the
denaturation temperature of myosin tails and sarcoplasmic protein. So, we concluded that 300 MPa treatment tends to attenuate
the thermal stability of myosin, sarcoplasmic protein and actin.
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2011, Vol. 25 
