Abstract: Concerning the problem of quality deterioration caused by fat and salt reduction in meat gels, we investigated the
effect of MgCl2 addition (0 –12 mmol/L) on the water-holding capacity (WHC) and hardness of κ-carrageenan-chicken breast
myosin (m/m, 15:85) gel based on the physiological function of magnesium ion and the applicability of KCG (κ-carrageenan)
as a food additive and compensation for the reduction of fat and salt contents as well as the importance of myosin (M) in the
gelation of meat products, and we also explored the underlying mechanism with respect to the rheological properties, thermal
properties and microstructure of the mixed gel. The results showed that the addition of 6 ?10 mmol/L MgCl2 could decrease
the thermal stability (reduced phase transition temperature, Tpeak1) and gelation ability (reduced G’) of the KCG-M gel by
weakening the molecular interactions such as KCG-M and M-M, and retain water by forming three-dimensional compact gel
networks. These changes could result in improved WHC and reduced gel hardness (P < 0.05). This suggested the possibility
of developing low-salt and juicy meat products for the elderly and other special populations.

Key words: myosin, gel properties, MgCl2, κ-carrageenan