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- Title
Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins.
- Authors
Ye, Yang; Chen, Fei; Shi, Meimei; Wang, Yang; Xiao, Xia; Wu, Chunmei
- 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.
- Subjects
PORK; PROTEIN content of meat; CARRAGEENANS; PROTEIN structure; DISULFIDES
- Publication
Gels (2310-2861), 2024, Vol 10, Issue 5, p305
- ISSN
2310-2861
- Publication type
Article
- DOI
10.3390/gels10050305