In this study, the changes of color, emulsion stability, rheological property, and protein secondary structure attributes of pork meat batters (1% sodium chloride) treated by high pressure with different soy protein isolate were investigated. Three batters with 0, 2, and 4% soy protein isolate were prepared under 200 MPa for 10 min, respectively.The pH, emulsion stability, L* and b* values were significantly improved when added soy protein isolate, the a* value was significantly (p < .05) decreased. The pH and color were not significantly different (p > .05) with soy protein isolate increased, but emulsion stability was increased (p < .05). Added soy protein isolate and treated by high pressure delayed the thermal denaturation of meat protein and declined the pre-gel effects generated by the denaturation of myosin tails from 53 C to 59 C, and induced the α-helix structure changed into β-sheet, β-turn, and random coil structures. Especially, the content of the random coil structure was significantly increased (p < .05) from 11.42 ± 0.26% to 14.22% ± 0.29 with soy protein isolate increased. Overall, the 2% soy protein isolate addition could improve the techno-functional properties and emulsion stability of pork meat batters treated by high pressure.
Practical applicationsThe pork meat batters with soy protein isolate treated by high-pressure processing should be adopted for lowering sodium content in meat processing industry.
High pressure processing of meat is considered the best non-thermal processing technology to prolong the shelf life and safety of meat, semifinished meat and ready-to-eat meat products preserving sensory and nutritional properties. Material and methods. The object of the paper is properties of meat, minced meat products, gel and protein conformation of myofibrillar proteins treated with high pressure. The research method is the analysis and synthesis of the latest study of the world's leading scientific journals. Result and discussion. During high pressure processing, pressure level is 100-1000 MPa and temperature range is-20 °C to 90 °C. The relevance and perspectiveness of the research of the use of high pressure technology in the meat industry have been proved on the basis of the analysis of the principle of high pressure processing of meat and meat products, the i MPact of high pressure on: muscle features (pH, colour, texture, tenderness and water-holding capacity); minced meat products (water-and fat-holding capacity, texture); quality features of gel and protein conformation of myofibrillar proteins (water-and fat-holding capacity of myofibrillar proteins, covalent and noncovalent bonds, protein conformation of myofibrillar proteins). High pressure processing improves features of muscle, minced meat products and myofibrillar proteins. The application of moderate pressure treatment to prerigor meat maintains the colour and tenderness. High pressure treatment can increase water-and fat holding capacity and texture of minced meat. High pressure also affects on covalent and noncovalent bonds and protein conformation of myofibrillar proteins, develops water-holding capacity, improves texture of myofibrilla proteins. Conclusion. The use of high pressure processing technology in the meat industry is important and promising. However, the effect of factors on muscle properties, minced meat and myofibrillar proteins when using high pressure is very complex and it should be studied further.
Introduction. The used of high pressure and soy protein isolate combinations to emulsion meat products could improve the quality, water holding capacity, texture and increase product yield. Materials and methods. Raw pork batters were prepared as follows: 400g pork meat, 80g pork back-fat, 70g ice water,10g NaCl; sample C2 had 10g soy protein isolate (2%); sample C3-20g soy protein isolate (4%). The vacuum packed batters were put into a high pressure vessel and were done with 200 MPa for 10 min at 10±2° C. The texture profile analysis of cooked pork batters were carried out using a texture analyzer. Low field NMR relaxation measurements were carried out according in the NMR probe of a Niumag Pulsed NMR analyzer. Results and discussion. Compared with the C1, all the cooking yield of pork batters with various amount of soy protein isolate were increased significantly. The emulsifying activity of 11S globulins was much significantly improved at 200 MPa, that enhanced the water holding capacity of soy protein isolate. High pressure processing induced texture modifications have been used to affect myofibrillar proteins and their gel-forming properties, raising the possibility of the development of processed comminuted meat products. Over 200 MPa treatment, the protein extractability was decreased significantly in meat batters, and caused protein denaturation and/or aggregation, which limited their functionalities. The effects of relaxation time and peak ration of cooked pork batters by high pressure processing with different soy protein isolate were determined. There was three characteristic peaks in the cooked pork batters, which was named as T2b, T21 and T22, respectively. T2b is assigned to water tightly associated to protein and macro-molecular constituents, the relaxation population centered at approximately 0-10 ms in the cooked pork batters. The relaxation population of T21 is centered at approximately 10-100 ms, which is a major component and considered to intra-myofibrillar water and water within the protein structure. Conclusion. The result of low field NMR exhibited that the batters with soy protein isolate had less water out the cooked pork batter and free water. Overall, the 2% soy protein isolate addition could improve the water holding capacity and texture of pork batters treated by high pressure.
Summary
To investigate the effects of different pressures (0.1–400 MPa), the techno‐functional properties, water distribution and mobility of reduced‐salt pork batters (1% NaCl) supplemented with soy protein isolate (SPI, 2%) were examined. Compared with the batters treated at 0.1 MPa, those treated at 100–300 MPa showed significantly increased the cooking yield, hardness, springiness, cohesiveness, chewiness, and G′ values of gel and reduced the initial relaxation times of T2b, T21 and T22, as observed from the results of low‐field NMR. Among all samples, those treated at 200 and 300 MPa had the highest L* value, cooking yield, hardness, springiness, cohesiveness, chewiness and G′ value of gel, with the largest peak ratio of P21 and the smallest peak ratio of P22. Overall, treatments at 200 and 300 MPa improved the gel properties and lowered the water mobility of reduced‐salt pork batters supplemented with SPI.
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