Effect of fatty acid saturation on gel properties of salt‐soluble protein in pork

Abstract

The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T 21 and T 22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T 21 increased and T 23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P 21 and P 22 decreased (p < 0.05), while P 23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein.Practical Application: It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.

Use of basic amino acids to improve gel properties of PSE‐like chicken meat proteins isolated via ultrasound‐assisted alkaline extraction

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Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics

“…Currently, there are no existing reports on optimizing the preparation of salt-soluble protein gels from goose meat. Compared to those for chicken ( Smyth et al, 1998 ) and pork ( Shi, Zheng, Liu, Gao, & Shao, 2021 ), the existing procedure for preparing protein gels from goose meat requires more NaCl and higher heating temperature to achieve better gel textural properties. This could be attributed possibly to the unique inherent features of goose meat.…”

From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein

“…The water holding capacity (WHC) of the gels was determined following the procedure of Shi et al( Shi, Zheng, Liu, Gao, & Shao, 2021 ), with minor alterations. The prepared MP gels were freeze-centrifuged at 4000 rpm for 10 min and weighed.…”