Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

Abstract

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.

Combined effects of high-pressure processing and pre-emulsified sesame oil incorporation on physical, chemical, and functional properties of reduced-fat pork batters

“…A possible reason is that changes in protein conformation and molecular interactions, such as electrostatic bonds, hydrogen bonds, and hydrophobic interactions, resulted from high-pressure processing, which could then increase/decrease the technological and functional properties of muscle proteins ( Li et al, 2020a ). A similar result was reported by Li, Sukmanov, Kang and Ma (2021b) , where the L* value of cooked batter treated with high pressure before heating significantly increased, and the a* and b* values significantly decreased when the pressure exceeded 200 MPa. Yang et al (2016) also found that the colour of reduced-fat sausage treated at 200 MPa was lighter than that treated at 0.1 MPa.…”

Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters

“…Therefore, the solubility of myofibrillar proteins and the cooking yield increased by increasing the NaCl content from 1 to 2% (Paula et al, 2019;Kang et al, 2021b). Moreover, SPI has excellent gelling properties, good water-and fatholding capacity, and structuring behaviour (Berghout, Boom & Goot, 2015;Li et al, 2021), which could improve the cooking yield of frankfurters at a NaCl content of 1%, since the N2 and N1-S3 cooking yields were not significantly different. Bertram et al (2008) reported that SPI increased the stability of pork batters and improved the water-and fat-holding capacity during cooking.…”

Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

“…Therein, added non‐meat proteins to pork batter can be an effective method to amplify gel properties (Gao et al ., 2015; Sha & Xiong, 2020). Our previous studies have found that the addition of soy protein isolate could improve the emulsion stability and gel properties of low‐salt pork batter and pork myofibrillar protein treated at 200 MPa (Li et al ., 2020, 2021a, 2021b). As the main component of soy protein isolate, soy 11S globulin shows excellent emulsification properties (Perrechil et al ., 2015) and gelation ability (Tarone et al ., 2013; Kang et al ., 2022).…”