Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

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 r...

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Veröffentlicht in:	Journal of food science 2021-09, Vol.86 (9), p.4037-4044
Hauptverfasser:	Shi, Lishuang, Zheng, Jinyue, Liu, Sinong, Gao, Yang, Shao, Jun‐Hua
Format:	Artikel
Sprache:	eng
Schlagworte:	Fatty acids gel properties Linoleic acid Linolenic acid Magnetic resonance imaging Meat Meat processing Meat processing industry Meat products NMR Nuclear magnetic resonance Oleic acid Polyunsaturated fatty acids Pork Processing industry Proteins Relaxation time Resonance salt‐soluble protein Saturation the saturation of fatty acids Water distribution Water engineering water status and distribution
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Beschreibung
Zusammenfassung:	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
ISSN:	0022-1147 1750-3841
DOI:	10.1111/1750-3841.15879