Effects of High Pressure on pH, Water-binding Capacity and Textural Properties of Pork Muscle Gels Containing Various Levels of Sodium Alginate

Abstract

The objective of this study was to investigate the effects of sodium alginate (SA) and pressurization levels on pH, water-binding and textural properties of pork muscle gels (PMG) containing salt. Ground lean pork with 1.0% NaCl and a given amount of SA (0.25, 0.5, 0.75 and 1.0%, respectively), was pressurized to 100, 200 or 300 MPa and subsequently gelled by heating. Results showed that addition of SA into pork muscle enhanced water-holding capacity (WHC) of PMG (p<0.05) as SA increased from 0.25% to 1.0%, with pH slightly increased (p>0.05). A decrease (p<0.05) was observed in all textural parameters (hardness, cohesiveness, springiness and chewiness). Pressurization had no effect on the tendency of WHC to increase or the decrease of the textural parameters. However, the effectiveness of pressurization to enhance textural properties of PMG was significant at some SA levels, especially ≥200 MPa and at ≤0.75% SA levels. Different combinations of pressure and SA levels could bring about variation in textural properties of PMG while SA enhanced WHC of pork muscle. The multiformity of the texture will open up a wide range of technological possibilities for the manufacture of pork-based restructured low-fat products.

Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan

“…The stuffed casings were pressurized using a HPP apparatus UHPF-750 (BaoTou Kefa High Pressure Technology Co., Ltd, China) at room temperature (20-22°C), according to the method described by Chen et al (2006). These pressurized casings were heated for 30 min in a water bath at 80 ± 1°C, then immediately cooled in cooling water for about 10 min.…”

“…Cooking loss (CL) value of DMG was determined according to the methods of Pietrasik (2003) and Chen et al (2006). The chilled sample was removed from the casing and the gel was wiped with filter paper.…”

“…A number of researchers have investigated the effects of various polysaccharides on properties of restructured low-fat meat products as meat binders, texture stabilizers and fat substitutes (Funami, Yada & Nakao, 1998a;Chen et al, 2006;Ayadi, Kechaou, Makni & Attia, 2009). Curdlan is a thermo-gelable bacterial polysaccharide and an effective fat substitute in meat products.…”

“…The HPP could change the molecular composition of meat, enhance the stability of meat gels and modify the texture properties of biopolymers such as proteins and polysaccharides yielding gel-type products, thus allowing lower salt levels to be used while still achieving high water binding capacity and improved texture (Chen et al, 2006;Chattong, Apichartsrangkoon & Bell, 2007;Sikes, Tobin & Tume, 2009). Nowadays, HPP is being successfully applied to a variety of products including fruit juices, sauces, desserts, rice dishes, oysters and meat products (Tassou et al, 2007).…”

“…However, a reduction in fat can decrease many of the properties of meat products, such as texture and juiciness (Luruena-Martinez, Vivar-Quintana & Revilla, 2004). Polysaccharides are considered as the most effective fat substitutes for their contribution to desirable binding characteristics, texture and appearance of the meat products (Luruena-Martinez et al, 2004;Chen, Gerelt, Jiang, Nishiumi & Suzuki, 2006).…”