Water distribution of raw and heat‐induced gelation of minced pork paste prepared by soy protein isolates and carrageenan: Ingredients modify the gelation of minced pork

Abstract

Effects of soy protein isolates (SPI) and carrageenan (CAR) on water distribution of raw and heat‐induced gelation of minced pork prepared by combined soy protein isolates and carrageenan mixture were investigated using low‐field nuclear magnetic resonance. Four treatments included control, 5.7% SPI, 0.7% CAR, combined 5.7% SPI, and 0.7% CAR. Distributed exponential analysis of the T2 relaxation revealed that three water components corresponding to the three water molecule states existed during the heat‐induced gelation. Results showed that the proton relaxation time T21 and T22 of the combined group was significantly lower than those in others. Compared with control, the combination group resulted in increased T22/T21 ratio of peak area in cooked meat batters than that in raw. Accordingly, the water and fat loss rate of pastes with additives were significantly lower than the control. The results indicated that the combination of additives significantly affected the water distribution of heat‐induced gelation of minced pork. Practical applications The current study investigated the effects of water mobility and distribution of raw and heat‐induced gelation of minced pork paste prepared by combined soy protein isolate and carrageenan using low‐field nuclear magnetic resonance. The results indicated that the combination of soybean protein and polysaccharide can affect the distribution of water in meat paste and improve the oil and water retention performance of meat paste products.

Effect of κ-carrageenan on the quality of crayfish surimi gels

“…Meanwhile, the free water content decreased from 4.74% to 1.61%. Interestingly, up to 0.5% CAR, the immobile water content in CAR-CSM system decreased to some extent, the free water content increased, and the bound water content remained essentially unchanged, which may be attributed to the fact that the excess CAR caused fragmentation of the gel network, and the free water was released as a result ( Gao, Xiong, & Fu, 2019 ).

Fig.

…”

An overview of factors affecting the quality of beef meatballs: Processing and preservation

“…Those authors also observed that meatballs with soy flour inclusions at 10% and 15% were most acceptable (Odiase et al., 2013 ). In addition, existing studies have suggested that the addition of soy protein and carrageenan can greatly enhance the gel strength and the water retention of beef minced (Gao et al., 2019 ; Hao et al., 2016 ). However, as a potential allergen, soybean protein may risk the health of the consumers.…”

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

“…For example, some non-muscle protein ingredients are introduced into surimi systems, serving as fillers to form relatively stable gel products supported by the hydrogen bonding interactions [ 3 ]. Gao et al [ 4 ] found that the addition of soy protein benefits for the improved gel strength of the meat paste based on their inherent gelation properties. Besides, the addition of non-muscle protein can also change the gel properties of surimi products via the modulation of microstructure.…”