Functional and instrumental textural properties of reduced salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate
ABSTRACT The functional and instrumental textural properties of reduced salt meat emulsions (RSMEs) containing konjac gel, with combined transglutaminase (TG) isolated soy protein (ISP) and alginate were investigated to determine optimal quality characteristics. Control groups were produced using 1.2% salt and 1.5% salt RSMEs (1.2% salt) formulations contained T1 (konjac gel) T2 (konjac gel TG) T3 (konjac gel ISP) T4 (konjac gel TG ISP) T5 (konjac gel alginate) and T6 (konjac gel TG alginate) The moisture content and myofibrillar protein solubility of all RSMEs (from T1 to T6) were significantly higher than that of control (P .05) T5 and T6 showed the lowest cooking loss and expressible fluid separation (P .05) which means that T5 and T6 have good emulsion stability. Texture profile analysis of T6 were most similar to those of controls with normal salt (1.5% levels. in addition, the apparent viscosity of T6 was the maximal. These results indicated that T6 might successfully induce certain technical properties in RSMEs. Consequently, the combination of konjac gel, TG, and alginate are worthy to improve the quality of RSMEs.