Effect of Gluten on Quality Properties and Water Migration of Heat-Induced Gel from Pork

被引：2
|
作者：
Ji H. [1 ,2 ]
Li S. [1 ]
Zhang L. [1 ]
Wu S. [1 ]
Han X. [1 ]
Chen F. [2 ]
Ma H. [1 ,3 ]
机构：
[1] School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang
[2] Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou
[3] National Pork Processing Technology Research and Development Professional Center, Ministry of Agriculture and Rural Affairs, Xinxiang
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 18期
关键词：
Gel properties; Gluten; Pork batter; Water migration;
D O I：
10.7506/spkx1002-6630-20190911-140
中图分类号：
学科分类号：
摘要：
The cooking loss, water-holding capacity, texture, chemical forces, dynamic rheology, microstructure, water distribution and migration of pork batter gels with added gluten were measured to explore the effect of gluten on quality properties and water migration of heat-induced gels from pork.Results indicated that with the increase in gluten addition,the cooking loss decreased continuously (P < 0.05).The transverse relaxation time T2 always moved in the direction of short relaxation time, and the proportion of immobilized water rose significantly.The addition of gluten raised the waterholding capacity, but the effect was not significant when the level of gluten addition was above 6% (P > 0.05).Both the hardness and chewiness increased remarkably.The springiness first increased until reaching the maximum at an addition level of 6%, and then decreased.The resilience increased to 0.329 with increasing addition of gluten up to 6%, and then did not significantly change at addition levels of 8% and 10% (P > 0.05).Hydrogen bonding and hydrophobic interaction were the main forces in the formation of gluten-pork batter gels.Additionally, G' increased with elevated addition of gluten.Gluten could improve the gel formation ability of pork.The pork gel with 6% added gluten had a compact and uniform structure, smooth appearance, and the best quality. © 2020, China Food Publishing Company. All right reserved.
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页码：58 / 63
页数：5
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