Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties.

This study primarily investigated the impact of pH-shifting on the gel properties of Flammulina velutipes polysaccharide (FVP)-porcine myofibrillar protein (MPs) gels, aiming to improve the quality of Flammulina velutipes-pork patties. Our findings revealed that the water holding capacity (81.72 %), oil holding capacity (87.41 %), emulsion activity index (81.05 %), emulsion stability index (52.58 %), and rheological properties of FVP-MPs gels were all enhanced under optimal pH 9 conditions. Alkaline conditions led to a more compact structure, with hydrogen bond interactions and hydrophobic interactions being the primary molecular forces. The physicochemical and sensory properties of pork patties prepared at pH 9 were enhanced, with key odor active substances such as 1-Penten-3-ol, 1-Propanol-M and 2-Ethylbutanal-M contributing to an improved flavor. This study provides comprehensive insights into the gel properties and interaction behavior of FVP-MPs gels under varying pH conditions, highlighting the potential for enhancing meat product quality by incorporating Flammulina velutipes at optimal pH values.