ArticleGels (Basel, Switzerland)2024
Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins.
Article in Gels (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Evaluation of physicochemical and textural properties of emulsified pork model sausages treated with Rhynchosia nulubilis powders from different drying methods.Animal bioscience · 2026Article
- Comparative Analysis of Gel Properties of Sodium Citrate-Treated Giant Squid and Pork for Surimi Production.Gels (Basel, Switzerland) · 2025Article
- Modification of Spanish Mackerel (Foods (Basel, Switzerland) · 2025Article
- Influence of storage time on the flavor and texture of egg yolk gel.Food chemistry: X · 2025Article
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Authors and funding
6 authors.
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Abstract
Problems with minced pork include water release and low gel strength. This study aimed to investigate the effect of treatments with κ-carrageenan (κ-CAR), egg white powder (EWP), wheat gluten (WG), soy isolate protein (SPI), and a combination of these treatments on the gel properties and protein structures of minced pork. The cooking loss and trapped water within minced pork increased when additives were incorporated; in particular, the SPI group reached 1.31 ± 0.01% and 91.42 ± 0.20%. The hardness and chewiness of minced pork reached their maximum values (38.91 ± 0.80 N, 14.73 ± 0.41 N) when the WG was added. The κ-CAR/WG-minced pork gel network structure was the densest and most stable, characterized by increased hydrophobic interactions, disulfide bonds in the mince gel, and enthalpy value. The α-helix content with κ-CAR/WG treatment decreased from 27% to 7.8%, transforming into other secondary structures. This suggests that the addition of κ-CAR/WG can be a more effective combination for improving the quality of minced pork.
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