Effects Of High Pressure On The Properties Of Pork Meat Gels Containing Microbe Polysaccharides

Meat and meat products are a kind of nutrition source of human beings. Developing low-fat, low-salt and low-temperature meat products is an important direction of meat industry. The effects of microbe polysaccharides (agar and xanthan), as fat substitutes, and high pressure (HP) on the properties of low-fat pork meat gels (PMG) were investgated in the range of pressure 100～600 MPa, holding time 10～40 min, temperature 10～40℃and polysaccharides levels 0～1.0% via single-factor experiment. Water-binding capacity, color and textural properties of PMG were evaluated. Synthesis effect of HP parameters and both gums was investigated via orthogonal experiment.The results showed that (1) Cooking loss (CL) of PMG containing 0.4% agar (PMGA) decreased significantly at 200～400 MPa. But CL was not influenced by added agar levels at >0.4%. HP induced a significant increase in CL of the pork meat gels containing xanthan (PMGX) at 100～600 MPa. (2) Lighteness L*-value of both PMGA and PMGX increased evidently at 100 MPa and up to 400MPa. L*-value and color index a*-value of PMG had no evident variation in the range of 0.4%～1.0% agar and xanthan levels. (3) Pressure treatment induced high rigidity and high chewiness of PMGA at 100～400 MPa, while soft and low chewiness PMGA at 500～600 MPa. There was an obvious increase of springiness at 200～300 MPa and cohesiveness at 300～400 MPa. The pressurization of 100MPa induced less hardness, springiness, cohesiveness and chewiness of PMGX, but 300～500 MPa induced contrary results. (4) Comparing with non-pressurized PMG, hardness and chewiness of pressurized sample were significantly increased at 0.4% agar and xanthan. (5) Xanthan concentration obviously affected CL, water holding capacity, totale water binding capacity, color c*-value, hardness, springiness, cohesiveness and chewiness of PMG at all levels. L*-value and c*-value of PMG containing both gums were significantly influenced by pressure levels (p<0.01). (6) The optimized technology of processing PMG containing agar and xanthan was 200 MPa, 30°C, agar level 1.0% and xanthan level 0.2%.From the results, we presume that HP processing could enhance yield of PMGA, but reduce yield of PMG with xanthan. It is possible to control textural properties of pressurized PMGA by adjusting pressure. There was also an important influence of agar and xanthan on the properties.