Effect of salt, rice bran oil and malva nut gum on chemical, physical and physico – Chemical properties of beef salt – Soluble protein and its application in low fat salami

Abstract

The effect of salt, malva nut gum (MNG) and rice bran oil (RBO) on pH, water holding capacity (WHC) and rheological properties of beef salt soluble protein (BSSP) was studied. BSSP, which possessed protein 6.8%, was extracted with saline buffer. The MNG, which was extracted with water and precipitated with 95% ethanol, had dark brown color (L*, b* and a* at 36.1, 11.6 and 7.0, respectively), 50% yield, 75.1% carbohydrates, 15.5% moisture, 4.7% ash, 4.7% protein and water activity at 0.344. The effect of MNG (0.2, 0.4 and 0.6%) and NaCl (2, 3 and 4%) on BSSP gel strength was studied. The rheological properties of all treated samples revealed the property as a gel-like material with a network formed by a loosely-ordered structure with the consistency of viscoelastic gel. The increase of MNG resulted in higher WHC and storage modulus at all salt concentrations. The addition of 3% NaCl and 0.6% MNG into BSSP gel provided the gel with highest storage modulus, imparted the strongest gel. This treatment was selected and subjected to mix with RBO at 5, 10, 15 and 20%. The addition of RBO decreased gel strength. BSSP gel with 10% RBO had greatest gel strength and WHC. This condition was found appropriate for designing a low fat salami. The developed salami possessed higher titratable acidity and thiobarbituric acid number, and lower hardness and chewiness than basic formulation, while liking scores in all characteristics and overall liking score of those two formula were not significantly different (p > 0.05).