Comparison on gelation, thermal properties and SDS-PAGE behavior of pork pastes added with different protein sources

• Main Authors: Wei, Shih-Ming, 魏世明
• Other Authors: Chen Ming-Tsao
• Format: Others
• Language: zh-TW
• Published: 1996
• Online Access: http://ndltd.ncl.edu.tw/handle/64656345846212339113

碩士 === 國立中興大學 === 畜牧學系 === 84 === The values of meat products are competitive in the market, and low cost of products is the most important factor among competitive factors. As to maintain the meat product cost stably, meat productors usually used meat proteins or non-meat proteins or other low cost raw materials to carry out this target. Theadditives will influence the quality of the meat products because of kinds, amounts and processing. It is necessary to study the functions, such as gelationand thermal properties, and the SDS-PAGE behavior of pork protein and replacers.The purpose of this study was to investigate the effects of the meat proteinsources,such as chicken, beef, rabbit and tuna, and non-meat protein sources(including soybean protein isolate, gluten, whey protein, sodium caseinate and egg white) on the gelation and thermal properties of pork paste. The SDS- PAGEelectrophoresis was also used to elucidate the changes of different protein sources after their combination and cooking. Meat proteins and non-meat proteins were added into pork paste for DSC,rheological properties analysis and SDS-PAGE electrophoresis. The ratio of pork and meat proteins used in this research was 1:1(w/w). The amount of addition of non-meat proteins was 2.5% or 5%. A 2.5% NaCl was added to all samples and minced for 5 min at 4℃. On the measurements of rheological properties, porkpaste, all meat proteins and the mixtures were heated in a water bath (70℃) for 15 min. Moreover, pork paste, all non-meat proteins and the mixtures were heated at 70℃ or 100℃ for 15 min, separately. Results were as follows: The gel strength, breaking intension and hardnessof tuna and chicken were the highest values while beef and rabbit had the lowest gel strength, breaking intension and hardnss among the different meat pastes. The gel strength, breaking intension and hardness of pork paste with chicken and tuna increased but with beef and rabbit decreased when compared to pork paste.Pork paste with various non-meat proteins by different ratios had lower gel strength, breaking intension and hardness. Whatever the samples were cooked at 70℃ or 100℃, the pork paste with egg white had the highest gel strength, breaking intension and hardness, the lowest values were found on the pork paste with sodium caseinate. The gel properties of pork paste with non-meat proteins cooked at 100℃ were better than those cooked at 70℃. And under the same heating temperature, the gel properties of pork paste with 2.5% non-meat proteins were better than the lots with 5%. The DSC analysis showed that all meat proteins had three denaturation temperatures (Tm) while the denaturation temperatures of non-meat proteins were higher. The DSC thermograms of mixtures were similar to a combination of the thermograms of pork protein and meat proteins or non-meat proteins, individually. Addition of salt decreased the Tm and △ H of meat proteins while the Tm of non-meat proteins seemed to increase for addition of salt, but the changes werenot significant. From the SDS-PAGE analysis, the SDS-PAGE patterns of mixtures were equal to a combination of pork and meat proteins or non-meat proteins, separately.