Meat protein.pdf

Meat Science 95 (2013) 22–26 Contents lists available at SciVerse ScienceDirect Meat Science j ourna l homepage: www.e lsev ie r .com/ locate /meatsc iEffect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan Fei Ma, Conggui Chen ?, Lei Zheng ?, Cunliu Zhou, Kezhou Cai, Zhuo Han School of Biology and Food Engineering, Hefei University of Technology, Hefei, 230009, Anhui, Peoples Republic of China? Corresponding authors. Tel.: +86 551 fa E-mail addresses: chen_conggui@ (C. Chen 0309-1740/$ – see front matter ? 2013 Elsevier Ltd. All /10.1016/j.meatsci.2013.04.025a b s t r a c ta r t i c l e i n f oArticle history: Received 12 December 2012 Received in revised form 30 March 2013 Accepted 3 April 2013 Available online 16 April 2013 Keywords: High pressure processing κ-carrageenan Calcium ion Salt-soluble meat protein Gels propertiesThe effects of high pressure processing (HPP) on the water-binding capacity and texture profile (TPA) of salt-soluble meat protein (SSMP) containing 0.2% CaCl2 and 0.6% κ-carrageenan (SSMP-CK) gels were investigated. The results showed that 300–400 MPa improved water-binding capacity and decreased TPA parameters of SSMP-CK gels (P b 0.05), while 100 MPa could increase hardness and chewiness of the gels. The thermal transition temperature peak for the myosin head (Tpeak1) of SSMP disappeared on addition of CaCl2 and κ-carrageenan. 300 MPa produced a new peak, and caused a shift of the NH-stretching left peak and amide I and the disappearance of NH-stretching right peak. The destruction of network structure and the weakening of molecular interaction within the pressurized gels could result in the decrease of TPA parameters. Thus gelling properties could be modified by HPP, κ-carrageenan and Ca2+. It is of interest to develop low-fat and sodium-reduced meat products. ? 2013 Elsevier Ltd. All rights reserved.1. Introduction Meat is a good source of proteins, B-complex vitam