Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins
The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory anal...
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Tsinghua University Press
2021-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453020302093 |
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| author | Zirui Zhao Shujie Wang Dayu Li Yajun Zhou |
| author_facet | Zirui Zhao Shujie Wang Dayu Li Yajun Zhou |
| author_sort | Zirui Zhao |
| collection | DOAJ |
| description | The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0 %, 2.4 % and 2.8 %). MP of salted beef treated with xanthan gum had higher solubility, lower hydrogen bond than that without it (P < 0.05). The decrease of surface hydrophobicity and intrinsic fluorescence intensity indicated that the chromophore of protein was brought into a hydrophobic environment in the presence of xanthan gum. The electrophoresis showed that xanthan gum could improve the concentration of myosin heavy chain, paramyosin and actin after tumble-salting. The data suggested that salted beef and its MP treated with xanthan gum and 2.8 % salt (XS3) had the best properties. Together, xanthan gum could be considered as a sodium salt substitute for the development of low sodium meat products. |
| format | Article |
| id | doaj-art-8ea96b1ff5fb4a1ebe661131ef8e9e1f |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-8ea96b1ff5fb4a1ebe661131ef8e9e1f2025-02-03T10:32:01ZengTsinghua University PressFood Science and Human Wellness2213-45302021-01-01101112118Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteinsZirui Zhao0Shujie Wang1Dayu Li2Yajun Zhou3College of Biological and Agricultural Engineering, Jilin University, Changchun, 130025, ChinaCollege of Biological and Agricultural Engineering, Jilin University, Changchun, 130025, ChinaDepartment of Food Science and Engineering, Jilin University, Changchun, 130062, ChinaDepartment of Food Science and Engineering, Jilin University, Changchun, 130062, China; Corresponding author.The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0 %, 2.4 % and 2.8 %). MP of salted beef treated with xanthan gum had higher solubility, lower hydrogen bond than that without it (P < 0.05). The decrease of surface hydrophobicity and intrinsic fluorescence intensity indicated that the chromophore of protein was brought into a hydrophobic environment in the presence of xanthan gum. The electrophoresis showed that xanthan gum could improve the concentration of myosin heavy chain, paramyosin and actin after tumble-salting. The data suggested that salted beef and its MP treated with xanthan gum and 2.8 % salt (XS3) had the best properties. Together, xanthan gum could be considered as a sodium salt substitute for the development of low sodium meat products.http://www.sciencedirect.com/science/article/pii/S2213453020302093Low sodiumMyofibril proteinsSalted beefXanthan gum |
| spellingShingle | Zirui Zhao Shujie Wang Dayu Li Yajun Zhou Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins Food Science and Human Wellness Low sodium Myofibril proteins Salted beef Xanthan gum |
| title | Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins |
| title_full | Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins |
| title_fullStr | Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins |
| title_full_unstemmed | Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins |
| title_short | Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins |
| title_sort | effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins |
| topic | Low sodium Myofibril proteins Salted beef Xanthan gum |
| url | http://www.sciencedirect.com/science/article/pii/S2213453020302093 |
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