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| Effect of Ionic Strength on the Emulsification Characteristics of Pork Collagen before and after Cooking |
| ZHU Chaozhi, LI Shanshan, CUI Wenming, ZHAO Gaiming, LI Jiaqi, YIN Feng, JIAO Yangyang, TANG Yingda |
| College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China |
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Abstract In order to explore the effect of ionic strength on the emulsification characteristics of pork collagen before and after cooking, this study evaluated the emulsification properties of soluble and insoluble pork collagen in the presence of different concentrations of NaCl (0.0, 0.2, 0.4 and 0.6 mol/L), including emulsification activity index (EAI), emulsion stability index (ESI), viscosity, emulsion microstructure, and solubility. The results showed that with increasing ionic strength, the solubility of soluble collagen decreased, the viscosity increased, EAI first increased and then decreased, while ESI exhibited the opposite trend; the solubility and viscosity of insoluble collagen increased, and both EAI and ESI showed a trend of first increase and then decrease. In conclusion, the change in ionic strength or heat treatment could significantly change the emulsification characteristics of both soluble and insoluble pork collagen.
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HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin. A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality[J]. Meat Research, 2023, 37(2): 62-67. |
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2020, Vol. 34 
