Effect of Partially Substituting NaCl with KCl or MgCl2 on Emulsion Gel Properties of Pork Myofibrillar Protein

doi:10.7506/spkx1002-6630-201405018

Abstract

Abstract:

The aim of this study was to find a method to reduce the salt content of emulsion-type meat products while maintaininggood quality. The emulsifying properties and emulsion gel properties of pork myofibrillar protein prepared witheither KCl or MgCl2 as partial substitutes for NaCl were evaluted. The results showed that in comparison with the low-NaClgroup (0.4 mol/L), adding KCl significantly enhanced the solubility, viscosity, emulsion stability and emulsifying capacityof myofibrillar protein, improved the viscoelasticity and reduced the juice loss of the emulsion gels. The solubility, viscosity,emulsion stability, and emulsifying ability of myofibrillar protein with reduced NaCl content were not obviously improvedby partially replacing NaCl with MgCl2; however, adding MgCl2 improved the viscoelasticity and reduced the juice loss ofthe emulsion gels.

Key words: myofibrillar protein, emulsification, emulsion gel properties, salt substitutes

WEI Chao-gui, WU Ju-qing, SHAO Jun-hua, XU Xing-lian, ZHOU Guang-hong. Effect of Partially Substituting NaCl with KCl or MgCl2 on Emulsion Gel Properties of Pork Myofibrillar Protein[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405018.

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Effect of Partially Substituting NaCl with KCl or MgCl2 on Emulsion Gel Properties of Pork Myofibrillar Protein

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