Effect Of Gellan Gum And Sodium Alginate On The Properties Of Low-fat Ground Pork Gel

Low-temp meat products that contain lower fat and higher dietary fibre content became an important way of meat industry. But reduction of temperature and fat bring some bad effect on meat quality. It is a serious problem for meat industry how to find fat substitutes that can improve meat quality. Effect of Gellan Gum(GG) and Sodium Alginate(SA) from microorganism on water binding capacity(WBC) colour and texture of low-fat ground pork is investigated in this paper, and response surface methodology (RSM) was used to study the effect of the complex of GG and SA on gel's cooking loss(CL) and texture under different gelation temperature and mathematics models were founded.The results of single factor showed that pH WBC and springiness of gel when GG and SA is added as powder is higher than as gel manner. The difference of effects of two additive methods on gel's other properties is not significant. With gelation temperature increasing gel's hardness and chewiness is enhanced and WBC is falling, pH has not chang. The lightness(L~*) of GG's group is decreasing with increasing temperature. GG levels above 0.25% appeared to result in higher ground pork's pH and lower CL and WHC, gel's hardness and chewiness is decreasing with GG increasing. SA levels above 0.5% improve pH and L* value and reduced CL. The augmentation of gel's WHC is significant when SA levels is above 0.75%, gel's hardness and chewiness is decreasing with SA increasing.The results of RSD showed:the primary and secondary rations of three factors effecting on the CL and hardness of the gel were SA levels>GG leveles >gelation temperature, the model is significant, the coefficient of determination are 94.53% and 89.74%...