The Effect Of Polysacchairde On The Characteirstics Of Lean Pork Meatballs And Myoifbirllar Protein

Pork meatball is one of the important meat products in our country. Lean pork meatballsare now more and more popular with people because of people’s pursuit for health. But toolittle fat in pork meatballs will inevitably affect the products’ quality, and elasticity is one ofthese quality indicators. In addition, myofibrillar protein (MP) thermal induced gels’characteristics largely determines the quality of meat products, and polysaccharide is one ofthe important factors which affect MP thermal induced gels’ characteristics. Therefore, in thispaper, the influence of polysaccharide on the quality of quick-frozen lean pork meatballs wasstudied at first. Then the effects of single polysaccharide on the emulsification ability of MP,the structure properties, rheological properties, whiteness, water holding capacity, infraredspectrum and ultrastructure characteristics of MP gels were studied. Finally, the compound oftwo polysaccharides’ effects on MP gels’ structure properties, rheological properties, waterholding capacity and ultrastructure characteristics were studied. The specific research contentsand results were as follows:(1) The screening test of polysaccharide gels’ application in quick-frozen lean porkmeatball system and the development of high elasticity quick-frozen lean pork meatballs. ByPlackett-Burman experiment design, acetylated distarch phosphate (ADSP), gellan gum (GG),konjac gum (KG) and sodium alginate (SA) were found out to improve quick-frozen leanpork meatballs’ elasticity markedly. And these four polysaccharide gels’ significantimprovement effects were verified by experiments. Response surface optimization experimentwere executed with ADSP, GG and SA. And the response surface optimization experimentconcluded that the best formula of high elasticity quick-frozen lean pork meatball was: ADSP30.05%, SA0.74%and GG0.22%. Under this condition, the quick-frozen lean porkmeatballs’elasticity was0.885.(2) The influence of single polysaccharide on the characteristics of MP.0%,0.1%,0.2%,0.3%,0.4%(w/v) KG and SA,0%,0.5%,1.0%,1.5%,2.0%(w/v) ADSP were respectivelyadded to the MP. The experiment results showed that with the increase of thesepolysaccharides, MP’s water holding capacity(WHC) and natural secondary structureα-helix’s content tended to rise, and the whiteness was slightly reduced. With the increase ofKG and ADSP, MP’s structure properties and rheological properties became better,emulsifying abilities increased first and then reduced. With the increase of SA, MP’s structureproperties and rheological properties increased first and then reduced, emulsifying abilityincreased. KG, SA and MP could form a three-dimensional network structure, ADSP filled thegap in the gel network structure.(3) The influence of two polysaccharides’compound on the characteristics of MP. On the basis of2.0%(w/v) ADSP,0%,0.1%,0.2%,0.3%,0.4%(w/v) KG and SA were respectivelyadded to the MP. The experiment results showed that0.4%KG and2.0%ADSP could resultthe best compound reinforcement effects on structure properties, rheological properties andWHC of MP gel.0.2%SA and2.0%ADSP could result the best compound reinforcementeffects on structure properties and rheological properties of MP gel;0.3%SA and2.0%ADSPcould result the best compound reinforcement effects on WHC of MP gel. ADSP filled in thegap of network structure which formed by non-starch gel and MP.