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| Effect of Fat Content on Quality of Low-salt Pork Meat Gels |
| LU Lin，ZHANG Zhen-huan，WANG Lu，SUN Gao-jun，CHEN Cong-gui |
| School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
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Abstract The effect of fat addition (0 － 20%) on water-holding capacity (WHC), textural properties and color of low-salt
pork meat gels (LPMG) without phosphates was investigated. The results showed that the addition of 15% and 20% fat could
significantly enhance the WHC of LPMG (P＜0.05). Fat addition above 5% could significantly enhance L* value (P＜0.05).
With lower fat content (≤ 5%), LPMG revealed better hardness, springiness, cohesiveness and chewiness and the a* value was
well maintained, which implied its potential application in the development of low-fat pork meat products.
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2012, Vol. 26 
