Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages

Abstract

Summary The objective of this study was to evaluate the gelling properties of pork myofibrillar protein (MP) gels at various salt concentrations with or without curdlan, and its application to model sausages with reduced salt levels. When curdlan was incorporated into MP mixtures, cooking yield (CY) at 0.15 m salt was similar to that of 0.45 m salt (P > 0.05). Gel strength of MPs at 0.45 m salt was highest among other salt concentrations. Increased salt concentration tended to be high shear stress values, regardless of the presence of curdlan (P < 0.05). MP gels with increasing salt concentration showed fewer pores and swollen structures. Addition of curdlan improved CY and expressible moisture of low‐fat model sausage with increased salt levels. The addition of curdlan at 1.0% salt reduced the hardness and gumminess, and similar to those at 1.5% without curdlan. These results indicated that curdlan improved the water‐holding capacity and textural properties of low‐fat and low‐salt sausage.

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

“…This was in agreement with the highest gel strength and WHC (Figs and ). Lee and Chin found that, at 1.5% salt, pork myofibrillar protein gels containing curdlan showed increased hardness values, which indicated that curdlan improved the textural properties of low‐fat and low‐salt sausage. However, Hu et al .…”

“…The hydrogen bond content has a certain correlation with WHC. A small amount of hydrocolloids could bind with free water to form hydrogen bonds . However, excessive hydrocolloids prevented protein from fully unfolding and forming hydrogen bonds with water, which caused a decrease in WHC .…”

“…A small amount of hydrocolloids could bind with free water to form hydrogen bonds. 12,24 However, excessive hydrocolloids prevented protein from fully unfolding and forming hydrogen bonds with water, which caused a decrease in WHC. 9 The results were consistent with those for WHC (Fig.…”

Ultrasonic‐assisted chitin nanoparticle and its application as saltiness enhancer

“…Different methods have been successfully applied to reduce sodium in foods, including use of visual cues, particularly colour (Sukkwai et al ., 2018), and odour/flavour (Chokumnoyporn et al ., 2015) and use of foam‐mat salt (Chokumnoyporn et al ., 2016) as well as, the most commonly used method, that is use of salt substitutes (Cerrato‐Rodríguez et al ., 2017; Torrico & Prinyawiwatkul, 2017; Lee & Chin, 2019; Pujols et al ., 2019; Wilailux et al ., 2020; Xiong et al ., 2020). Another approach to salt reduction in foods would be the use of salt enhancer, a compound that magnifies the salty taste at a low level.…”

Texture and colour characteristics, and optimisation of sodium chloride, potassium chloride and glycine of reduced‐sodium frankfurter

“…Sodium chloride (NaCl) is used as salty condiment in human foods and affects the flavour, texture and shelf life of meat products (Ruusunen & Puolanne, ; Albarracín et al , ; Lee & Chin, ). In meat products, NaCl contributes to water and fat binding by expanding the filament lattice of myofibrils and by partially solubilising the myofibrillar proteins (Offer & Knight, ) and also contributes to colour and flavour.…”