| Water-soluble dietary fiber and high pressure processing?HPP?come as important ways to develop low-fat meat products.The molecular weight of sodium alginate?SA?will exert obvious effects on meat gel properties.The effects of SA with three molecular weights?2660,3890 and 4640 kDa?and HPP on the gel properties?CL and WHC,texture,microstructure?,physicochemical and molecular characteristic of low-fat?10%?emulsified pork batter were investigated in this study,and its mechanism was explored.The process conditions was optimized.The results demonstrated that:?1?Three kinds of SA significantly?P<0.05?increased the water-binding capacity?WBC?,and the heavier SA induced a higher WBC value of the gels.However,no significant improvement?P>0.05?was found in texture.?2?For low-fat pork batter added with SA,HPP?100-200 MPa?would significantly?P<0.05?improve the water binding capacity of gels?CL was decreased,WHC was increased?,hardness and chewiness.Besides,heavier SA exerted better effects on the texture of the gels?P<0.05?.However,HPP?300 MPa?resulted in a significant decline in gel WHC of gels added with SA.?3?The heavier SA reduced surface hydrophobicity of the meat protein,contributed to a microstructure with larger porosity and significantly?P<0.05?shortened T 222 in gels to trap more water,thus improving the WBC of the gel.?4?Proper pressure treatment?100-200 MPa?resulted in more dense gel added with SA,formed strong protein cluster,made the fat aggregations more disperse and smaller in volume,thus improving the water binding capacity and texture of pork batter gel.?5?According to optimization experiments,the optimized processing conditions for low-fat pork batter gel was as follows:HPP levels of 280 MPa,fat content of 6%,SA addition amount of 1%,SA molecular weight of H-SA.?6?The results can provide references for the selection of SA molecular weight and HPP pressure during the process of low-fat emulsified meat products. |
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