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- Title
Combined effects of blood plasma powder, agar, and microbial transglutaminase on physicochemical and textural properties of pork muscle gels.
- Authors
Yu, Xia; Chen, Conggui; Cai, Kezhou; Zhou, Cunliu; Mao, Daorong; Sun, Gaojun
- Abstract
The effects of blood plasma (BP, 0-2.5%), agar (0-1.0%), and microbial transglutaminase (MTG, 0-0.5%) on water-binding capacity, color ( L*, a*, and b* values) and textural properties of pork muscle gels (PMG) were investigated with response surface methodology. The potential interaction among these ingredients was evaluated by DSC, SEM, and FT-IR. The results shown that the addition of BP into PMG could result in decreased cooking loss (CL) and L* ( p<0.01), as well as increased a*, springiness, and chewiness of the gels ( p<0.05), while the treatment with MTG led to increased CL (p<0.01). Agar could obviously improve CL of PMG, but lead to inferior springiness and cohesiveness ( p<0.05). Moreover, the synergism among muscle proteins, BP, MTG, and agar implied that there were some kinds of interactions among these ingredients, thus influencing the properties of PMG.
- Publication
Food Science & Biotechnology, 2012, Vol 21, Issue 4, p941
- ISSN
1226-7708
- Publication type
Article
- DOI
10.1007/s10068-012-0124-z