Minced Beef Meat Paste Characteristics: Gel Properties, Water Distribution, and Microstructures Regulated by Medium Molecular Mass of γ-Poly-Glutamic Acid
| Autor: | Mengmeng Qiao, Tao Zhang, Ming Miao |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Foods, Vol 13, Iss 4, p 510 (2024) |
| Druh dokumentu: | article |
| ISSN: | 13040510 2304-8158 |
| DOI: | 10.3390/foods13040510 |
| Popis: | The influences of various m-γ-PGA (0.08–0.20%, w/w) concentrations on the properties of minced beef meat paste in terms of rheological properties, texture, moisture distribution, and microstructures were evaluated. The results indicated that m-γ-PGA enhanced the water-holding capacity, gel strength, texture, and whiteness of the minced beef meat paste. Based on the microstructural results, m-γ-PGA helped form a more organized and compact gel, thereby limiting the migration of water through the gel matrix. In contrast to the control group, the water-holding property, gel strength, and whiteness of minced meat paste gels with m-γ-PGA content of 0.12% increased from 75.89%, 584.51 g·cm, and 61.83 to 79.91%, 780.87 g·cm, and 62.54, respectively (p < 0.05), exhibiting the highest water-holding property and gel strength. Thus, m-γ-PGA exhibits great potential for minced meat paste products as a healthy gel water retainer and enhancer in low-fat meat products. |
| Databáze: | Directory of Open Access Journals |
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