Using nanocellulose to improve heat‐induced cull cow meat myofibrillar protein gels: effects of particle morphology and content

Abstract

BackgroundEnhancing protein gel properties is essential to improve the texture of meat products. In this study, the improvement effects of three types of nanocellulose, i.e. rod‐like cellulose nanocrystals (CNC), long‐chain cellulose nanofibers (CNF) and spherical cellulose nanospheres (CNS) with different concentrations (1, 3, 5, 10, 15 and 20 g kg−1), on cull cow meat myofibrillar protein (MP) gel were investigated.ResultsCompared with needle‐shaped CNC and spherical CNS, the addition of 10 and 20 g kg−1 long‐chain CNF had the most significant improvement effect on gel hardness and water‐holding capacity, respectively (P < 0.05), increasing to 160.1 g and 97.8%, respectively. In addition, the incorporation of long‐chain CNF shortened the T2 relaxation time and induced the formation of the densest network structure and promoted the phase transition of the gel. However, excessive filling of nanocellulose would destroy the structure of the gel, which was not conducive to the improvement of gel properties. Fourier transform infrared results showed that there was no chemical reaction between the three nanocellulose types and MP, but the addition of nanocellulose was conducive to gel formation.ConclusionThe improvement of MP gel properties by adding nanocellulose mainly depends on its morphology and concentration. Nanocellulose with higher aspect ratio is more beneficial to the improvement of gel properties. For each nanocellulose type, there is an optimal addition amount for MP gel improvement. © 2023 Society of Chemical Industry.

Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides

“…As the main functional protein in meat, myofibrillar protein (MP) is primarily accountable for gel properties and textural and sensory characteristics of meat products 1‐3 . However, natural MP encounters many challenges, due to the high sensitivity of natural MP to changes in processing.…”