Effects of Bovine Plasma Proteins on Gel Properties of Salt-Soluble Proteins from Pork

Abstract

Abstract: Effects of bovine plasma proteins (BBP) on heat-induced gel properties of salt-soluble proteins (SSP) from pork hind leg muscles were investigated. The results showed that BBP improved functional properties of SSP gels, and when the pH value was 6.5, the optimum addition amount of BBP addition was 0.9 g/100 mL. It was also discovered that salt-soluble protein gels with added BBP and microbial transglutaminase (MTG) at respective levels of 0.9 g/100 mL and 0.125 g/100 mL had similar cooking loss, water holding capacity (WHC) and gel strength.

Key words: pork, bovine plasma proteins, transglutaminase(TGase), gel properties

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Effects of Bovine Plasma Proteins on Gel Properties of Salt-Soluble Proteins from Pork

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