Influence Of Edible Gum On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage Production

This paper took pork myofibrillar protein as the object, through the determination of myofibrillar protein emulsifying ability, gel textural properties, water-holding capacity and whiteness value, systematically studied the influence of the addition and compounding ratios added of edible gum (carrageenan, flaxseed gum, xanthan gum and konjac gum) on functional properties of myofibrillar protein:by adding edible gum to the emulsified sausage and evaluating its product yeild, textural properties, water-holding capacity, redness value and sensory evaluation, determined the production of high-quality emulsified sausage with the best ratio of edible gum. The specific findings are as follows:1. The influence of the addition of edible gum, NaCl concentration and different compounding ratios of formulated edible gums on the functional properties of myofibrillar protein:(1) The addition of edible gum had a significant impact on functional properties of myofibrillar protein:four kinds of edible gums, respectively, with the addition of0%,0.15%,0.20%and0.25%(W/W) were added to the myofibrillar protein, the results showed that with the increasing addition of edible gums, emulsifying ability, gel hardness and springiness as well as water-holding capacity of the myofibrillar protein showed an upward trend, a variety of additions was significantly higher than the control group (P<0.05). Adding edible gums, the gel whiteness values decreased slightly.(2) The increasing of NaCl concentration had a significant impact on functional properties of myofibrillar protein:adding edible gum with the addition of0.25%(W/W) in myofibrillar protein, and the concentrations of NaCl were set to0.2M,0.3M,0.4M,0.5M and0.6M,0M as a control group. The results showed that:when NaCl concentration was in the range of0.2-0.4M, the emulsifying ability and the hardness and water-holding capacity of the gel increased gradually and reached the highest value, compared with the control group, significantly different (P<0.05). However, the NaCl concentration increased to the range of0.5-0.6M, the emulsifying ability and the hardness and and water-holding capacity of the gel were significantly lower (P<0.05). Springiness of the gel was up to the highest in the NaCl concentration of0.6M, which was significantly improved (P<0.05) compared with the control group.(3) The determination of the compounding ratio between four kinds of edible gums to improve functional properties of myofibrillar protein:the addition of edible gums was0.25%(W/W), and the compounding ratios were set to0:10,2:8,3:7,4:6,5:5,6:4,7:3,8:2and10:0, compared with the control group without edible gum. The results showed that:there were synergies between konjac gum, carrageenan and xanthan gum, emulsifying ability, gel hardness and water-holding capacity of the myofibrillar protein were gradually increased, and three groups of samples of gel springiness significantly improved (P<0.05). After a comprehensive analysis, the optimum compounding ratio between konjac gum and carrageenan, konjac gum and xanthan gum, carrageenan and xanthan gum were4:6,3:7and7:3respectively. There was no synergy between flaxseed gum and the other three kinds of edible gums.2. The influence of adding single edible gum and formulated edible gum on the quality of emulsified sausage:(1) Adding single edible gum had significant influence on the quality of emulsified:Edible gums were added in raw meat with the addition of0.6%(W/W), the amount of water increased by65%,70%,75%and80%gradually. The influence on the quality of emulsified sausage was as follows:the amount of water is gradually increased to80%, the water-holding capacity and textural properties of emulsified sausage samples added edible gums were significantly higher (P<0.05) than the control group. The color of the emulsified sausage was not adversely affected by the edible gums, and sensory evaluation result showed that the samples with edible gums had better texture and taste, and also a higher acceptability when the addition of water was up to80%.(2) The influence of formulated edible gum on the quality of emulsified sausage:Three kinds of edible gums with synergy—konjac gum, carrageenan, xanthan gum were compounded. The compounding ratios of two between two kinds of gum were0:10,3:7,4:6,5:5,6:4,7:3and10:0, respectively, and the formulated edible gum was added in emulsified sausage with the addition of0.6%(W/W). The result showed that adding formulated edible gums increased product yield up to183%. higher than the control group and the single edible gum group. There was a significantly increase in hardness, springiness, water-holding capacity and redness (a*-value). The optimum compounding ratio between konjac and carrageenan, konjac and xanthan gum, and carrageenan and xanthan gum were4:6,3:7and7:3respectively.