Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

Effects of increasing in temperature (56 and 72℃) and NaCl (1%–3%) content on the particle size, zeta potential, gel properties and water distribution of pork myofibrillar protein were studied. At the same NaCl content, the particle size, zeta potential, whiteness and hardness of myofibrillar protei...

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Veröffentlicht in:Journal of food processing and preservation 2021-11, Vol.45 (11), p.n/a, Article 15923
Hauptverfasser: Kang, Zhuang‐Li, Kong, Ling‐hui, Gao, Zai‐shang, Li, Yan‐ping, Li, Xiang, Ma, Han‐jun
Format: Artikel
Sprache:eng
Schlagworte:
Food Science & Technology
Life Sciences & Biomedicine
Science & Technology
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Zusammenfassung:Effects of increasing in temperature (56 and 72℃) and NaCl (1%–3%) content on the particle size, zeta potential, gel properties and water distribution of pork myofibrillar protein were studied. At the same NaCl content, the particle size, zeta potential, whiteness and hardness of myofibrillar protein gel at 72℃ were increased significantly compared to 56℃, whereas the cooking yield was decreased significantly (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.15923