Abstract
SummaryCalcium chloride (CaCl2) and phosphates are important additives to improve product quality during meat processing. Response surface methodology was used to study the influence of CaCl2 and phosphates on the hardness, water‐holding capacity (WHC) and ultra‐structure of salt‐soluble goose meat protein gels. The results show that the hardness and WHC of salt‐soluble protein gels increased significantly when CaCl2 concentration was increased and phosphates were added. Scanning electron microscopy showed that tetrasodium pyrophosphate (TSPP) and sodium tripolyphosphate (STPP) had a greater impact on the cross‐linking and pore diameter of the gel networks than sodium hexametaphosphate (SHMP). At the 0.02 m and 4:3:2 of CaCl2 concentration and the ratio of TSPP, SHMP and STPP, hardness and WHC values were 114.55 gf and 96.65%, which corresponded to the prediction value of our model. Further results showed that the hardness and WHC of gels reached the maximum with 0.3% of phosphates levels.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
