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Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork
Author(s) -
Gao Xueqin,
Xiong Guoyuan,
Fu Li,
Liu Shengli
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14221
Subject(s) - soy protein , carrageenan , chemistry , food science , water retention , environmental science , soil science , soil water
Effects of soy protein isolates (SPI) and carrageenan (CAR) on water distribution of raw and heat‐induced gelation of minced pork prepared by combined soy protein isolates and carrageenan mixture were investigated using low‐field nuclear magnetic resonance. Four treatments included control, 5.7% SPI, 0.7% CAR, combined 5.7% SPI, and 0.7% CAR. Distributed exponential analysis of the T2 relaxation revealed that three water components corresponding to the three water molecule states existed during the heat‐induced gelation. Results showed that the proton relaxation time T21 and T22 of the combined group was significantly lower than those in others. Compared with control, the combination group resulted in increased T22/T21 ratio of peak area in cooked meat batters than that in raw. Accordingly, the water and fat loss rate of pastes with additives were significantly lower than the control. The results indicated that the combination of additives significantly affected the water distribution of heat‐induced gelation of minced pork. Practical applications The current study investigated the effects of water mobility and distribution of raw and heat‐induced gelation of minced pork paste prepared by combined soy protein isolate and carrageenan using low‐field nuclear magnetic resonance. The results indicated that the combination of soybean protein and polysaccharide can affect the distribution of water in meat paste and improve the oil and water retention performance of meat paste products.