Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

Abstract

Abstract The effects of high pressure processing (HPP) (0–400 MPa) and CaCl2 (0–0.8%) on cooking loss (CL), water holding capacity (WHC) and textual properties of salt-soluble meat protein (SSMP) gels with the addition of 3% sodium-salt and 0.2% locust bean gum (LBG) (SSMP-SL) were investigated. Results showed that 100–200 MPa could significantly increase WHC of SSMP-SL gels, while 300–400 MPa could decrease CL, hardness and chewiness of that (P Industrial relevance To develop low-fat and sodium-reduced meat products, the application of HPP and the addition of CaCl2 (0–0.8%) might be of great interest for industrial manufacture and can yield the products bearing high water binding capacity and good textural properties.