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Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork
Author(s) -
Shi Lishuang,
Zheng Jinyue,
Liu Sig,
Gao Yang,
Shao JunHua
Publication year - 2021
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15879
Subject(s) - chemistry , oleic acid , linoleic acid , saturation (graph theory) , fatty acid , polyunsaturated fatty acid , linolenic acid , food science , biochemistry , mathematics , combinatorics
The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt‐soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF‐NMR), magnetic resonance imaging (MRI), water‐holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation ( p < 0.05). LF‐NMR analysis revealed that the relaxation time T 21 and T 22 decrease ( p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T 21 increased and T 23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P 21 and P 22 decreased ( p < 0.05), while P 23 increased ( p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein. Practical Application It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.