Abstract:

The effect of garlic powder on properties of heat-induced gel prepared from porcine longissimus dorsi (PLD)
salt-soluble protein was investigated. The textural properties, water holding capacity, color and rheological properties of
the gel were determined by texture analyzer, centrifugation method, colorimeter and dynamic rheometer, respectively.
Changes of chemical interactions in the gel heating process were studied by chemical methods. The results showed that the
hardness, chewiness and storage modulus G’ of the gel were the highest with the addition of 3% garlic powder, and it also
demonstrated excellent color and water holding capacity; and hydrophobic interactions were the main chemical interactions
that maintained the stable structure of pork salt-soluble gel. Addition of 3% garlic powder enhanced the hydrophobic
interactions and improved the gel strength.

Key words: salt soluble proteins, gel, garlic powder