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Studies on Influencing Factors and Characters of Heat-induced Myofibrillar Proteins and Pork Gel

Author: GuoShiLiang
Tutor: WangYuFen；ZhaoGaiMing
School: Henan Agricultural University
Course: Of Food Science
Keywords: Additives Pork Myofibrillar protein Gel Texture
CLC: TS251.1
Type: Master's thesis
Year: 2008
Downloads: 378
Quote: 21
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Abstract


Heat-induced muscle protein gel on the quality of meat products have many important implications. In this paper, longissimus muscle were used to study the ionic strength and pH on myofibrillar proteins characteristic of heat-induced gels and compression ratio on TPA (Texture ProfileAnalysis) determination results; studied phosphate (six partial starch, tapioca starch gel type) and a hydrophilic colloid (xanthan gum, carrageenan, guar gum) on the heat-induced myofibrillar protein gels and characteristics of pork sausage, comparing differences in the two systems; optimized using response surface methodology combined ratio of phosphate; major findings are as follows: 1, with the exception of pH on the heat-induced myofibrillar proteins cohesive gel had no significant effect, the ionic strength and pH on myofibrillar proteins heat-induced gel hardness, elasticity, resilience, cohesiveness, adhesiveness and water retention were highly significant effect (P <0.01). Their interaction on myofibrillar protein gel hardness of heat-induced significantly (P <0.05), the impact on other indicators as highly significant (P <0.01). Ionic strength 0.5, pH value between 6.5 and 7.0 is conducive to the formation of a gel well. Gel formation under different conditions may be different mechanisms. 2, with 45% and 55% compared to the compression ratio at 50% of the TPA measurement result can be more fully reflect different levels of different factors and the differences. 3, sodium tripolyphosphate on myofibrillar properties of fibrin gels mainly due to the pH regulation. Add sodium tripolyphosphate, the pH value of the gel hardness and a linear relationship (R ~ 2 = 1.000). Adjusting the pH of sodium pyrophosphate, sodium tripolyphosphate is stronger than, added in a proportion of 0.5%, corresponding to the pH values ??were 7.64 and 6.82, but the increase in gel hardness is lower than pyrophosphate addition of sodium tripolyphosphate gel, and the gel elasticity, resilience and cohesion is stronger than the latter. 4, sodium tripolyphosphate and pyrophosphate concentrations were significantly affected myofibrillar protein gel and pork sausage texture. Sodium tripolyphosphate gel concentration changes affect the hardness, water retention (P <0.01), and adhesiveness reply (P <0.05), but the gel elasticity and cohesion was not significant (P> 0.05), while pyrophosphate concentration on heat-induced myofibrillar protein gel hardness (P <0.01), flexibility, resilience, adhesive and water retention (P <0.05) have a significant impact, but the cohesive gel impact is not obvious (P> 0.05). Pork sausage on both textural indicators are highly significant effect (P <0.01). Gel hardness, resilience, and tackiness with the increase of phosphate concentration. 5, the phosphate level of the selected range of 0.10% to 0.30%, the minimum loss of the meat cooking best ratio is HMP: STPP: TSPP = 20:28:13. For the enema, but are not required to consider the highest yield the best ratio of sensory evaluation is HMP: STPP: TSPP = 10:30:19; requires the best regardless of the sensory evaluation yields the best ratio is STPP: TSPP = 1:1 (hexametaphosphate has no effect on the sensory evaluation, P> 0.05); requirements yield the highest and the best ratio of sensory evaluation is the best HMP: STPP: TSPP = 10:30:11; while both cooking minimum loss of yield but also sausage sensory evaluation largest and best of its best ratio is HMP: STPP: TSPP = 10:30:17. 6, the main impact of non-meat protein heat-induced myofibrillar protein gel elasticity. For the enema, non-meat protein mainly affect shear stress, resilience and cohesion. Non-meat proteins on heat-induced myofibrillar protein gel most obvious role is to improve the elasticity of the gel (P <0.05), but the difference between the proportion of added no significant differences. Sodium caseinate myofibrillar protein heat-induced water retention gel has a very significant role in increased (P <0.01). Four kinds of non-meat protein for pork sausage shear stress has a very significant effect (P <0.01), the combined effect of soy protein isolate better than peanut protein, wheat protein and sodium caseinate. 7, the main impact of starch heat-induced myofibrillar protein gel hardness, resilience, adhesive and water retention of enema, the main impact of starch hardness, resilience and adhesion. Common corn starch and modified corn starch (2% and 4%) increased the heat-induced myofibrillar protein gel hardness (P <0.05), while cassava starch gel reduces myofibrillar protein gel hardness ( P <0.01). Modified corn starch and tapioca starch gel type of pork sausage hardness increased (P <0.05). Three kinds of starch gel retention are all highly significant role in the increased (P <0.01). 8, the main impact of hydrocolloids heat-induced myofibrillar protein gel elasticity, resilience and retention; guar gum and xanthan gum but also on the texture of pork sausage has a greater impact, but only affects the carrageenan Pork sausage shear stress and elasticity. Guar gum and carrageenan increased heat-induced myofibrillar protein gel retention (P <0.01). Three kinds of hydrocolloids on the heat-induced myofibrillar protein gel most obvious role is to improve the elasticity of the gel (P <0.01), but decreased the gel resilience (P <0.01). Guar gum, carrageenan and xanthan gum for pork sausage shear stress have a significant effect (P <0.01); xanthan gum for texture enema all indicators have a significant effect (P <0.01).

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Slaughtering and meat processing industries > Basic science
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