Effect of Phosphates on Sol and Gel Properties of PSE Porcine Myofibrillar Protein

doi:10.7506/spkx1002-6630-201001008

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1 ): 38-42.doi: 10.7506/spkx1002-6630-201001008

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Effect of Phosphates on Sol and Gel Properties of PSE Porcine Myofibrillar Protein

SHANG Yong-biao1,2，XIA Yang-yi1,2，ZHANG Cai-xia1，LI Hong-jun1,2

1. College of Food Science, Southwest University, Chongqing 400716, China ；
2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China

Received:2009-09-10 Online:2010-01-01 Published:2014-05-19
Contact: SHANG Yong-biao1 E-mail:shangyb@sohu.com

Abstract

Abstract:

PSE (pale, soft, exudative) meat myofibrillar protein reveals much lower solubility and poorer gel properties when compared with that of normal meat (red, firm and non-exudative, RFN). Our objective was to evaluate effects of phosphates on gel properties of porcine myofibrillar protein. PSE and RFN porcine longissimus muscles were used as experimental materials and effects of sodium hexametaphosphate (SHMP), sodium pyrophosphate (SPP) and sodium tripolyphosphate (TPP) on myofibrillar protein solubility, sol turbidity and gel properties were evaluated. Results showed that all the three kinds of phosphates evidently affected myofibrillar protein solubility and aggregation and gel strength. PSE gel formed with the addition of 0.25% TPP and RFN gel formed without the addition of TPP had approximate gel strength. In conclusion, phosphates could improve sol system environment so as to enhance sol and gel properties.

Key words: PSE pork, myofibrillar protein, phosphate, gel

CLC Number:

TS251.5 1

SHANG Yong-biao1,2，XIA Yang-yi1,2，ZHANG Cai-xia1，LI Hong-jun1,2. Effect of Phosphates on Sol and Gel Properties of PSE Porcine Myofibrillar Protein[J]. FOOD SCIENCE, 2010, 31(1 ): 38-42 https://doi.org/10.7506/spkx1002-6630-201001008

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Effect of Phosphates on Sol and Gel Properties of PSE Porcine Myofibrillar Protein

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