Abstract
The objective of this study was to evaluate physical properties and structural changes of myofibrillar protein gels with basil seed gum (BSG) at different salt levels and develop the low-salt sausages with BSG. Myofibrillar protein (MP) gels were prepared with or without BSG at different salt concentrations (0.15, 0.30, and 0.45 M). Cooking yield (CY, %), gel strength (GS, gf), viscosity, sulfhydryl contents, protein surface hydrophobicity, scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) of MP were measured. Pork sausages were manufactured with 1% BSG at both low-salt (1.0%) and regular-salt (1.5%) levels. pH, color, expressible moisture (EM, %), CY, textural profile analyses, FTIR, sulfhydryl group, and protein surface hydrophobicity (μg) were measured for analyzing the properties of sausages. The addition of 1% BSG to MP gels increased CY and shear stress. Among treatments with different salt concentrations, MP at 0.30 M salt level with 1% BSG had higher GS than that at 0.15 M salt level with BSG. In microstructure, swollen structures were shown in MP gels with BSG. Although CY of sausage at the low-salt concentration (1.0%) decreased, regardless of the BSG addition, hardness values of sausages with regular-salt level increased with the addition of 1% BSG was added. Protein surface hydrophobicity and sulfhydryl contents of sausages increased with the addition of 1% BSG, resulting in higher hardness and lower springiness than those without BSG. These results suggest that BSG could be used as a water-binding and gelling agent in processed meats.
Highlights
Salt is a major ingredient for the manufacture of processed meat products
Cooking yield (CY) of sausage at the low-salt concentration (1.0%) decreased, regardless of the basil seed gum (BSG) addition, hardness values of sausages with regular-salt level increased with the addition of 1% BSG was added
The addition of BSG on Myofibrillar protein (MP) gel increased the CY compared to MP gel without BSG
Summary
Salt is a major ingredient for the manufacture of processed meat products. It can lead to good texture and flavor, and even microbial growth is inhibited. Excessive usage of dietary salt can cause hypertension and induce the cardiovascular disease. The WHO [1] recommends that the consumption of sodium from food should be reduced to less than 2 g/day (i.e., sodium chloride of less than 5 g/day) for adults. Salt reduction in meat products causes detrimental effects on some properties such as water-holding capacity, texture, flavor, and shelf life [2]. The released moisture from meat products by salt reduction could be recovered for the properties of products by the addition of hydrocolloids
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