Yan Xinxin, Xie Mingpeng, Hu Zhonghai, Li Jingjun, Zheng Haibo, Xie Ningning, Zhen Zongyuan
College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China.
Lu'an Longxiang Gourmet Poultry Co., Ltd., Lu'an 237400, China.
Food Chem X. 2024 Mar 30;22:101333. doi: 10.1016/j.fochx.2024.101333. eCollection 2024 Jun 30.
This study explored the feasibility of partially substituting NaCl with MgCl in preparing gel products from goose meat. Furthermore, the effects of synergistic interaction between different pH levels and NaCl concentrations on the structure and characteristics of the gels were explored by analyzing their secondary structure, microstructure, and water-distribution properties. The results showed that NaCl could be partially substituted by MgCl, with the optimal preparation conditions: NaCl (0.83 mol/L), pH (7.3), MgCl (0.04 mol/L), heating temperature (79 °C), heating time (20 min), and solid-liquid ratio (1:3). Furthermore, the pH had a more significant impact on the gels' structure and characteristics than did NaCl concentration. Thus, our optimized method can reduce the usage of NaCl in the gel products while at the same time improving the characteristics of gel products under low-NaCl conditions by lowering pH, laying a solid theoretical foundation for producing low-NaCl protein gel products from goose meat.
本研究探讨了在鹅肉凝胶制品制备中用MgCl部分替代NaCl的可行性。此外，通过分析不同pH值和NaCl浓度之间的协同相互作用对凝胶二级结构、微观结构和水分分布特性的影响，研究了其对凝胶结构和特性的影响。结果表明，NaCl可被MgCl部分替代，最佳制备条件为：NaCl（0.83 mol/L）、pH（7.3）、MgCl（0.04 mol/L）、加热温度（79℃）、加热时间（20分钟）和固液比（1:3）。此外，pH对凝胶结构和特性的影响比NaCl浓度更显著。因此，我们优化的方法可以减少凝胶制品中NaCl的用量，同时通过降低pH值在低NaCl条件下改善凝胶制品的特性，为从鹅肉生产低NaCl蛋白凝胶制品奠定了坚实的理论基础。
