Influence of content and degree of substitution of carboxymethylated cellulose nanofibrils on the gelation properties of cull cow meat myofibrillar proteins

Abstract

Cull cow meat myofibrillar protein (CCMP) filled with carboxymethylated cellulose nanofibrils (cCNF) was initially characterized to study the effect of cCNF on the gelation properties of CCMP. Before heating, with the increased degree of substitution (DS) of cCNF, the ζ-potential and hydrophobicity of CCMP-cCNF solution increased at the same filler mass fractions (ϕm). During heating, the process of gelation was shortened after adding cCNF, especially samples filled with cCNF of high DS. After heating, the cCNF with lower DS led to the lower liquid loss of gels, and the effect was amplified with increased ϕm of cCNF. Similarly, the network structure of CCMP-cCNF with low DS was more compact and the ability to anti-deform was stronger according to scanning electron microscopy and texture analysis. Also, an Interpenetrating Polymer Network was formed. Overall, ϕm of cCNF had a positive effect on the gelation properties of CCMP by water channel blocking and physical entanglement, while cCNF with higher DS weakened this effect due to electrostatic repulsion. This study may provide a theoretical foundation about the development of restructured meat products.