Effects Of Hemin And Calcium Lactate On Qualities And Fat Oxidation Of Pork Meat Gels

Low-salt and low-fat meat has become an important direction of meat product. In this study, the effects of fat addition (0-20%), hemin (HM) addition (0-60mg/100g) and the ratio of calcium lactate substitute for sodium chloride (RCS,0-40%) on the qualities and lipid oxidation of low-salt and low-fat pork meat gels (LPMG) were investigated via one-factor experiment. Response surface methodology (RSM) was used to research the synthesis influence of three factors on the qualities and lipid oxidation of LPMG, and then developed quadratic regression model equations subsequently.The results showed that:(1) Fat (15-20%), HM (30-60mg/100g) and RCS (30%) could increase water holding capacity (WHC) of LPMG (P<0.05).30%RCS could enhance the hardness and chewiness (P<0.05).The L*value of the gels could significantly be improved by added5-10%fat and10-20%RCS, and the a*value could be also done by HM of15-60mg/100g and10-20%RCS (P<0.05).(2) Fat and lower concentration of HM (15mg/100g) could increase the TBA value of LPMG, but higher concentration of HM (30-60mg/100g) and the substitution of calcium lactate could decrease it (P<0.05). In the5-20%addition of fat, the content of octanal and nananal could be decreased along with the increase of fat addition (P<0.05). The addition of30-45mg/100g HM could enhance the content of octanal and nonanal, but20-40%RCS could inhibit the generation of octanal, nonanal, octanoic acid and nonanoic acid (P<0.05).(3) The quadratic polynomial regression equations of the effects of the three factors on CL, WHC, hardness, springness, chewiness, L*、b*and TBA of LPMG were significant (P<0.01), and R2of equation models were83.59%、90.08%、93.94%、90.78%、96.52%、98.61%、92.97%and98.62%, respectively.(4) There are interaction on the influences of fat, HM and RCS on TBA value. So, manual control of the content of volatile substances from lipid oxidation by adjusting their addition levels will be come true.