Study On The Properties Of Myofibrillar Protein Gel And Its Effect On The Quality Of Pork Sausage

The pork lies in special important position in china, the myofibrillar protein act as an important component to have important impact on pork quality, the gelation ability of myofibrillar protein is an important research point to improve the quality of meat products. However, to make up deficiency of myofibrillar protein gelation ability, we often add starch in meat production to enhance the stability of the gel, not only add taste for products but also replace part of raw meat to reduce producting costs; Oils and fats can play role to enhance product juiciness and flavor in meat products. Currently the combined action of starch and fat on myofibrillar protein gel and the effect of low-temperature meat products quality have not been well studied. The objective of this paper was to establish a protein-oil(lard)-starch system to investigate the properties of pre-emulsified lipids and native or modified starches imbedded in the pork myofibrillar protein(MP)gel matrix to establish a theoretical basis on which to produce novel and low-temperature meat products. The concretely studies are as follows:Firstly the amylose and amylopectin content of different kinds of starch was studied, starch pasting temperature was used DSC to detected. Then adding starch into myofibrillar protein (2% w/w),the characteristics of four types of native starches (patato starch, tapioca starch, rice starch and corn starch) were upon gel strength and the water holding capacity(WHC) tests, the rheological properties and of microstructure of myofibrillar protein-starch composites were investigated. The results shows that the gel strength and the water holding capacity of composite gels adding esterified potato starch has significantly difference compared with gel adding no starch. The storage modulus (G’) of myofibrillar protein sol adding esterified cassava starch was higher than other groups significantly. Scanning electron microscopy revealed that esterified potato starch embedded into the protein gel network to increase the thickness of the gel network obviously.For further understand inner mechanism of combined action of starch and oil(lard),the gel strength, water holding capacity, rheological properties, microstructure, T2 relaxation time of myofibrillar protein-oil(lard)-starch composites were investigated. The results shows that the value of gel strength, water holding capacity, storage modulus of protein-lard-starch were significantly higher than other groups, it also has the lowest T2 relaxation time. ESEM shows that the filling action of emulsified oil (lard) droplets combined with starch pasting products have promote more superiour gels.The effect of esterified potato starch and and peanut oil(lard) on MP gels respectively and coinstantaneous on the quality characteristics of pork sausages were upon color, texture profile analysis(TPA) and sensory characteristics were measured. The results showed that elasticity, chewiness and hardness of sausages with esterified potato starch combined with lard was the hightes, the gel without adding starch and oil(lard) has the higetest value, the gel adding starch and lard has the lowest value; sensory evaluation results showed that taste, flavor, elasticity of sausage adding lard with starch at the same time on products quality is significantly higher than other groups.