Study Effect Of Properties On Myofibrillar Protein Gel Of PSE

The pale,soft and exudative(PSE) meat appear in meat product.Because of the nutritional value,commercial value and edibile flavor of PSE meat are not good,because its characteristics have the pale,soft and exudative,but protein content of PSE meat is high,and the PSE meat have secure edibility same as normal meat,so the consumer can accept the PSE meat product,therefore the researchers of exterior and interior to become focus on how improve the value of PSE meat.This study is based on Rongchang pig for raw materials,analysis of the impact of normal pork and PSE pork myofibrillar protein solubility of the turbidity factors and to explore the effects of nonrmal and PSE pork pork myofibrillar protein gel puncture force and water holding capability,to intend provide a theoretical basis to improve the quality of PSE pork products.Through the comparative study of the normal prok and PSE pork on myofibrillar protein turbidity,solubility,gel puncture and the gel water holding capacity,and investigate the effects of pH,divalent metal,phosphate and TG on physical and chemical properties,biochemical characteristics of the normal prok and PSE pork.The results are as follows:1.Through comparative study the turbidity of the normal and PSE meat protein finds that Turbidity of protein found in the vicinity of isoelectric poin,the turbidity value is the smallest,far from the isoelectric point,the turbidity value is increasing.Three divalent metal ions on the impact of proteins expressed as turbidity,as MgCl₂ addition and protein turbidity is reducing;as the increase of CaCl₂,protein turbidity is increasing;as the increase of FeCl₂ volume,the protein turbidity first increased and then decreased,when FeCl₂ is 0.4%concentration,protein turbidity reached to its maximum.Three phosphates on proteins can be seen the effects of turbidity,SPP and TPP increased the amount of added,protein turbidity to reduce;SHMP increases,the proteins turbidity first decreases,and then increases,in SHMP concentration is 0.15%,protein turbidity value reached to its minimum.In the same pH,divalent metal ion concentration and phosphate concentration,the protein turbidity of normal meat is smaller than the protein turbidity of PSE meat.2.Through comparative study the solubility of the normal and PSE meat protein:with the increasing of pH,the solubility of protein increases first and then decreases,in the pH value of 6.5, the solubility of protein reach to its maximum.With the addition of MgCl₂ and FeCl₂,protein solubility decreases;With the addition of CaCl₂,the volume increases,protein solubility increases first and then decreases,when the CaCl₂ concentration is 0.5%,the protein solubility reaches to its maximum.With the addition of SPP and STPP,protein solubility increases;SHMP adds volume increases,protein solubility increases first and then decreases,in SHMP concentration of 0.15%the maximum solubility of proteins.In the same pH,divalent metal ion concentration and phosphate concentration,the protein solubility of normal meat larger than the protein solubility of PSE meat.3.Through thermal induction to form protein gel,mensuration the puncture force of protein gel, comparative study the effects of myofibrillar protein gel punctur onhe normal meat and PSE meat, results showed that:the basic premise to form a good gel is protein sufficient,when the myofibrillar protein concentration of 30mg/mLthe punture force reach to its maximum.With the increasing ofpH,the punture fore of protein gel increases first and then decreases,in the pH value of 6.5,punture force of protein gel reach to its maximum.With the increasing of MgCl₂,CaCl₂ and FeCl₂,punture force of protein gel increase.With the increasing of SPP and STPP,the punture forc of protein gel increases,With the increasing of SHMP,punture force of protein gel increase first and then decrease,when the SHMP concentration is 0.15%,the punture fore of protein gel reach to its maximum.With the concentration of TG and reaction time of TGase 55℃increasing,the punture force of protein gel When TG combined phosphate,the effects of myofibrillar protein gel puncture force on the normal meat and PSE meat are distinguished(P＜0.05).In the same pH, divalent metal ion concentration and phosphate concentration,the myofibrillar protein gel puncture force of normal meat is larger than protein gel puncture force of PSE meat.4.Through the thermal induction to form the protein gelatin,mensuration the protein gelatin retention ability by centrifugal,comparative study the effects of myofibrillar protein gel WHC on the normal meat and PSE meat,finally discovers that:When the pH value is 6.0,the protein gel water holding capacity is biggest;wiith concentration of MgCl₂ and FeCl₂ increasing,the protein gel water holding capacity increases first and then reduces,when the concentration is 0.40%,the protein gel water holding capacity is biggest;Along with CaCl₂ enlargement,the protein gel water holding capacity continues to increase;Along with SPP and TPP addtion,the protein gel water holding capacity increases first then reduces,with the increasing of SHMP,after the gelatin water holding capacity increases first and then reduces,finally increases,when the SHMP density is 0.15%,the protein gel water holding capacity is the smallest,when the SHMP concentration is 0.20%,the gelatin water holding capacity is biggest.When identical pH,divalent metal ion concentration and phosphate concentration,the myofibrillar protein gel water holding capacity of normal meat larger than the protein solubility of PSE meat.