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Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
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논문 기본 정보

Type
Academic journal
Author
Lee, Chang Hoon (Department of Animal Science, Chonnam National University) Chin, Koo Bok (Department of Animal Science, Chonnam National University)
Journal
한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제4호 KCI Accredited Journals SCOPUS
Published
2019.1
Pages
576 - 584 (9page)

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Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations
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Abstract· Keywords

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This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.
#pork skin gelatin #myofibrillar protein #salt level #gel strength

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Benjakul S / 2009 / Characteristics of gelatin from the skins of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus / Food Chem 116:445~451 google schola Bertram HC / 2004 / Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment–a low-field NMR study / Meat Sci 68:249~256 google schola Chelh I / 2006 / Technical note : A simplified procedure for myofibril hydrophobicity determination / Meat Sci 74:681~683 google schola Choi SS / 2000 / Physicochemical and sensory characteristics of fish gelatin / J Food Sci 65:194~199 google schola Desmond E / 2006 / Reducing salt : A challenge for the meat industry / Meat Sci 74:188~196 google schola

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