Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid
2024
Mengmeng Qiao | Tao Zhang | Ming Miao
The influences of various m-&gamma:-PGA (0.08&ndash:0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-&gamma:-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-&gamma:-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-&gamma:-PGA content of 0.12% increased from 75.89%, 584.51 g·:cm, and 61.83 to 79.91%, 780.87 g·:cm, and 62.54, respectively (p <: 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-&gamma:-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products.
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