Journal
FOOD HYDROCOLLOIDS
Volume 104, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2020.105722
Keywords
Sodium pyrophosphate; Catechin; Myofibrillar protein; Oxidation; Gelling properties
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Funding
- National Natural Science Foundation of China [31801480]
- Natural Science Basic Research Program of Shaanxi [2019JQ-397]
- Talent Development Fund of Shaanxi University of Science and Technology [134080069]
- Natural Science Foundation of Shaanxi University of Science and Technology [2016QNBJ-16]
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The influence of a combination of sodium pyrophosphate (PP) and catechin (C) on the gelling properties of pork myofibrillar protein (MP) under oxidative stress was investigated. The addition of PP or C significantly inhibited lipid oxidation and protein carbonyl formation, and their combination (PP + C) provided the maximum protection. However, these additives did not prevent sulfhydryl and free amine losses caused by oxidation. The presence of PP in the oxidizing system reduced the mean particle size and elevated zeta potential and solubility of MP, reduced cooking loss, and improved breaking strength of MP gels (P < 0.05). Environmental scanning electron microscopy revealed a fine and smooth microstructure within the set gels of oxidized MP treated with PP, similar to non-oxidized MP control gels. The incorporation of C produced no definitive effect on the gelling behavior of MP under oxidation condition except reducing whiteness. The PP + C treatment resulted in an overall improvement of MP gelling capacity and structural integrity of the gel. Hence, enhanced oxidative stability and gelling properties of MP can be attained through PP coupled with catechin.
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