Evaluation of rheological properties of pork myofibrillar protein gel and physicochemical and textural properties of low-fat model sausages containing various levels of chickpea powder dried by different methods.

objectiveThis study evaluated the rheological properties of pork myofibrillar protein (MP) gels, as well as the physicochemical and textural properties of low-fat model sausages (LFMS) formulated with various levels of chickpea powder (CPP) processed via freezedrying (FCP) or oven-drying (OCP).

methodsPork MP gels and LFMS were prepared with varying concentrations (0%-1.5%) of CPP, either as FCP or OCP. Viscosity, cooking yield, gel strength, protein surface hydrophobicity, and sulfhydryl group levels were analyzed, in conjunction with sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and low-vacuum scanning electron microscopy (LV-SEM) investigations, to evaluate the rheological properties and protein structural changes in MP gels after CPP addition. Additionally, cooking loss, expressible moisture, texture profile, SDS-PAGE, and LV-SEM analyses were conducted to assess the physicochemical and textural properties of LFMS containing CPP. The data were analyzed using one-way and two-way ANOVA, followed by Duncan's multiple range test (p<0.05) to determine significant differences.

resultsIncreases in CPP concentration enhanced MP gel viscosity, cooking yield, and gel strength; 1.5% CPP yielded optimal water retention and structural integrity. CPP reduced protein surface hydrophobicity and sulfhydryl content while increasing disulfide bond formation, indicating improved gel network formation. SDS-PAGE confirmed myosin heavy chain reduction and the formation of higher-molecular-weight polymers. In LFMS, CPP reduced cooking loss and expressible moisture; OCP was more effective at higher levels. Texture analysis showed increased hardness and chewiness, whereas cohesiveness and springiness remained unchanged. Microscopy revealed a denser, more uniform structure in sausages containing 1.5% CPP. These changes were correlated with improved water retention and texture.

conclusionThe findings in this study suggest that CPP, particularly OCP, is a promising functional ingredient for efforts to improve meat product quality by enhancing water retention, gel strength, and texture. CPP also promotes protein polymerization, contributing to a more stable gel network.