Abstract
Protein oxidation, a common quality deterioration in muscle foods, could change the physicochemical characteristics and processability of the meat proteins. The present study focused on the effects of sodium pyrophosphate (PP, 1 mM), Lysine (Lys, 5 mM) and their combination (1 mM PP + 5 mM Lys) on the changes in structure and gelling properties of oxidized myofibrillar protein (Ox-MP). Treatment with the additives modified protein structures, reduced the average particle diameter (d3,2 and d4,3), restored the gelling behavior of Ox-MP, and remarkably improved the water holding capacity and breaking strength of heat-induced protein gels. The combination of PP and Lys showed a synergistic effect and resulted in the optimal enhancement of Ox-MP gel properties. Specifically, the set gel exhibited a fine, homogeneous and compact microstructure and a breaking strength 4-fold that of Ox-MP. Therefore, a combination of PP and Lys is recommended for aerated meat processing to maintain or enhance the MP gelling potential.
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