Effect Of Gellan Gum And Transglutaminase On Properties Of Low-fat And Low-salt Beef Gel

Modern physical research shows, high fat and high salt food is important factor induced fat and cardiovascular disease and coronary heart disease. Meat products is major source of human beings' dietary protein, developing low fat and low salt meat products is the direction of meat industry. The paper using single factor experiment investigated gellan gum and transglutaminase on cooking loss(CL), water-holding capacity(WHC),color and texture of low fat and low salt beef gel. Response surface methodology(RSM) study on the effect of GG,TG,TG reaction time and temperature to beef gel color,CL,WHC and texture, then develop quadratic regression analysis model.The results of GG & TG single factor experiment show: (1) CL of the ground beef is significantly increased with TG and time, but reduced significantly with additions of GG and significantly increased at 50°C . (2)WHC is reduced significantly with additions of GGand of 0.2—0.4% TG .Time is not significantly effect on WHC.(3)Hardness and chewiness of gel are significantly decreased with addition GG, but significantly increased addition TGThe hardness and chewiness of the gel can be significantly increased by time ,but the increase is gentle when reaction time is above 72 min. Hardness and chewiness are significantly increased at 50°C.(4)Color of gel is not significantly effect with additions of GG and TG.The results RSM of show:(1) principal and subordinate order of four factors effecting on the a* value and WHC of gel were temperature>time>GG>TG;on the CL were GG> TG > temperature > time,on the hardness were TG > temperature > GG > time, on the chewiness were TG>GG>temperature>time.(2)The second-order polynomial regression model for a*,CL,WHC,hardness and chewiness were significant, the coefficient of determination are 78.49%,90.99%,90.74%,91.20% and 84.4%.