Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations.
This study investigated the effects of sodium alginate (SA) and glucono-delta-lactone (GdL) levels on the cold-set gelation of porcine myofibrillar protein (MP) at different salt concentrations. The addition of GdL at 0.1M salt concentration had no effects on cold-set MP gelation, and GdL level higher than 1% was necessary at 0.3M salt concentration to form a MP gel. The SA system with 0.5% GdL showed an effect on MP gelation at 0.1M salt, while SA with 1.5% GdL could be form a cold-set MP gel at 0.3M salt level. The endothermic peaks were reduced or completely disappeared by the addition of GdL more than 1%. These results indicated that the SA was favorable in forming a cold-set MP gel under low salt concentrations (<0.1M), and that the SA could be applicable at higher salt concentrations by combining with the GdL level more than 1% (>1%).
Hong
Geun Pyo
GP
Department of Animal Science and Biotechnology Research Institute, Chonnam National University, Gwangju 500-757, Republic of Korea.
Chin
Koo Bok
KB
D000464:Alginates / Q000737:chemistry*; D000818:Animals; D003080:Cold Temperature; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D005942:Gluconates / Q000737:chemistry*; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D009210:Myofibrils / Q000737:chemistry*; D012965:Sodium Chloride / Q000737:chemistry*; D013552:Swine
D000464:Alginates; D005942:Gluconates; D006603:Hexuronic Acids; D012965:Sodium Chloride; D020723:Glucuronic Acid