Functional and instrumental textural properties of reduced-salt meat emulsions with konjac gel: Combined effects of transglutaminase, isolate soy protein, and alginate

Figures & data

Table 1. Formulations of reduced-salt meat emulsion with konjac gel and combined TG, ISP, and alginate (Unit: %).

Ingredients	Control (-)	Control (+)	T1	T2	T3	T4	T5	T6
Pork meat	60	60	60	60	60	60	60	60
Pork back fat	20	20	20	20	20	20	20	20
Ice water	20	20	15	14	14	13	14	13
Konjac gel^1)	-	-	5	5	5	5	5	5
Transglutaminase	-	-	-	1	-	1	-	1
Isolated soy protein	-	-	-	-	1	1	-	-
Alginate	-	-	-	-	-	-	1	1
Total	100	100	100	100	100	100	100	100
Salt	1.2	1.5	1.2	1.2	1.2	1.2	1.2	1.2
Phosphate	0.15	0.15	0.15	0.15	0.15	0.15	0.15	0.15

¹⁾Konjac gel was manufactured with konjac powder, carrageenan powder and water (7:3:90) and konjac gel and other ingredient replaced water composition.

Table 2. Effects on proximate compositions of reduced-salt meat emulsion with konjac gel and combined TG, ISP, and alginate.

Traits (%)	Control (-)^1)	Control (+)	T1	T2	T3	T4	T5	T6
Moisture	59.11 ± 0.28^c	62.25 ± 0.44^ab	63.06 ± 0.40^a	61.42 ± 0.28^b	60.89 ± 0.66^b	61.46 ± 0.37^b	61.70 ± 0.32^b	61.00 ± 0.34^b
Protein	14.91 ± 0.17	15.49 ± 0.10	14.35 ± 0.48	14.77 ± 0.07	15.08 ± 0.19	15.40 ± 0.21	14.64 ± 0.37	15.33 ± 0.17
Fat	14.17 ± 0.28^b	15.60 ± 0.19^a	15.15 ± 0.27^a	15.91 ± 0.13^a	15.05 ± 0.10^a	15.65 ± 0.09^a	15.36 ± 0.13^a	15.04 ± 0.17^a
Ash	1.91 ± 0.06^c	1.93 ± 0.08^c	1.99 ± 0.05^c	2.30 ± 0.11^ab	1.94 ± 0.10^c	2.07 ± 0.03^bc	2.14 ± 0.07^ab	2.35 ± 0.01^a

All values are mean ± standard error of three replicates.

^a-cMeans within a row with different letters are significantly different (P < 0.05).

¹⁾Control (-): reduced-salt (1.2%), Control (+): normal-salt (1.5%), T1: low salt with konjac gel, T2: reduced-salt with konjac combined TG, T3: reduced-salt with konjac combined ISP, T4: reduced-salt with konjac combined TG and ISP, T5: reduced-salt with konjac combined alginate, T6: reduced-salt with konjac combined TG, ISP, and alginate.

Table 3. Effects on pH and color of reduced-salt meat emulsion with konjac gel and combined TG, ISP, and alginate.

Traits		Control (-)^1)	Control (+)	T1	T2	T3	T4	T5	T6
Raw	pH	6.02 ± 0.01^d	6.00 ± 0.01^d	6.02 ± 0.01^d	6.05 ± 0.01^c	6.06 ± 0.01^bc	6.14 ± 0.01^a	6.09 ± 0.02^b	6.09 ± 0.01^b
	CIE L*	76.39 ± 0.54^c	74.83 ± 0.22^d	82.22 ± 0.04^a	82.04 ± 0.13^a	82.62 ± 0.77^a	79.29 ± 0.35^b	82.77 ± 0.23^a	82.90 ± 0.48^a
	CIE a*	8.12 ± 0.14^a	6.39 ± 0.04^b	5.99 ± 0.02^c	6.02 ± 0.04^c	4.60 ± 0.07^e	5.44 ± 0.02^d	4.78 ± 0.09^e	4.79 ± 0.20^e
	CIE b*	12.85 ± 0.13^b	13.16 ± 0.03^a	11.86 ± 0.02^c	11.53 ± 0.03^d	11.46 ± 0.04^d	12.17 ± 0.02^c	12.11 ± 0.05^c	11.53 ± 0.09^d
Cooked	pH	6.07 ± 0.01^e	6.05 ± 0.02^e	6.11 ± 0.01^d	6.18 ± 0.02^c	6.18 ± 0.01^c	6.26 ± 0.01^a	6.24 ± 0.01^ab	6.23 ± 0.01^b
	CIE L*	77.75 ± 0.32^c	76.94 ± 0.40^c	80.63 ± 0.18^a	79.71 ± 0.55^ab	80.51 ± 0.93^a	78.49 ± 0.41^bc	77.65 ± 0.52^c	79.72 ± 0.69^ab
	CIE a*	4.87 ± 0.12^a	4.25 ± 0.11^b	3.69 ± 0.02^d	3.89 ± 0.09^cd	3.61 ± 0.08^d	4.36 ± 0.03^b	5.03 ± 0.11^a	4.04 ± 0.20^bc
	CIE b*	9.60 ± 0.06^d	9.90 ± 0.14^cd	10.06 ± 0.05^bc	10.26 ± 0.07^b	10.62 ± 0.09^a	10.88 ± 0.09^a	10.92 ± 0.16^a	10.74 ± 0.08^a

All values are mean ± standard error of three replicates.

^a-eMeans within a row with different letters are significantly different (P < 0.05).

¹⁾Control (-): reduced-salt (1.2%), Control (+): normal-salt (1.5%), T1: reduced-salt with konjac gel, T2: reduced-salt with konjac combined TG, T3: reduced-salt with konjac combined ISP, T4: reduced-salt with konjac combined TG and ISP, T5: reduced-salt with konjac combined alginate, T6: reduced-salt with konjac combined TG, ISP, and alginate.

Table 4. Effects on cooking loss and emulsion stability of reduced-salt meat emulsion with konjac gel and combined TG, ISP, and alginate.

Traits (%)		Control (-)^1)	Control (+)	T1	T2	T3	T4	T5	T6
Cooking loss		9.28 ± 0.14^a	6.97 ± 0.15^b	5.73 ± 0.12^c	5.73 ± 0.06^c	5.38 ± 0.15^c	5.53 ± 0.19^c	4.20 ± 0.15^d	4.60 ± 0.06^d
Emulsion stability	Total expressible fluid separation	13.98 ± 0.26^a	6.89 ± 0.27^b	3.35 ± 0.37^d	5.06 ± 0.24^c	2.40 ± 0.39^de	5.35 ± 0.53^c	1.86 ± 0.24^e	1.60 ± 0.01^e
	Fat separation	1.45 ± 0.12^a	1.31 ± 0.12^ab	0.67 ± 0.13^c	1.34 ± 0.25^a	0.53 ± 0.13^c	1.06 ± 0.26^ab	0.81 ± 0.01^bc	0.80 ± 0.00^bc

All values are mean ± standard error of three replicates.

^a-eMeans within a row with different letters are significantly different (P < 0.05).

¹⁾Control (-): reduced-salt (1.2%), Control (+): normal-salt (1.5%), T1: reduced-salt with konjac gel, T2: reduced-salt with konjac combined TG, T3: reduced-salt with konjac combined ISP, T4: reduced-salt with konjac combined TG and ISP, T5: reduced-salt with konjac combined alginate, T6: reduced-salt with konjac combined TG, ISP, and alginate.

Table 5. Effects on protein solubility of reduced-salt meat emulsion with konjac gel and combined TG, ISP, and alginate.

Traits (%)	Control (-)^1)	Control (+)	T1	T2	T3	T4	T5	T6
Myofibrillar protein (mg/g)	65.36 ± 0.77^f	76.24 ± 0.82^c	94.82 ± 0.68^a	70.26 ± 0.93^d	85.06 ± 0.57^b	70.14 ± 0.71^d	94.71 ± 0.80^a	69.30 ± 0.63^e
Sarcoplasmic protein (mg/g)	17.78 ± 0.63^c	16.94 ± 0.25^c	19.03 ± 0.13^b	17.31 ± 0.21^c	19.23 ± 0.11^b	17.17 ± 0.24^c	21.60 ± 0.15^a	20.12 ± 0.55^b

All values are mean ± standard error of three replicates.

^a-fMeans within a row with different letters are significantly different (P < 0.05).

¹⁾Control (-): reduced-salt (1.2%), Control (+): normal-salt (1.5%), T1: reduced-salt with konjac gel, T2: reduced-salt with konjac combined TG, T3: reduced-salt with konjac combined ISP, T4: reduced-salt with konjac combined TG and ISP, T5: reduced-salt with konjac combined alginate, T6: reduced-salt with konjac combined TG, ISP, and alginate.

Figure 1. Apparent viscosity of reduced-salt meat emulsion combined with konjac gel and combined TG, ISP, and alginate. Control (-): reduced-salt (1.2%), Control (+): normal-salt (1.5%), T1: reduced-salt with konjac gel, T2: reduced-salt with konjac combined TG, T3: reduced-salt with konjac combined ISP, T4: reduced-salt with konjac combined TG and ISP, T5: reduced-salt with konjac combined alginate, T6: reduced-salt with konjac combined TG, ISP, and alginate.

Table 6. Effects on texture profile analysis of reduced-salt meat emulsion with konjac gel and combined TG, ISP, and alginate.

Traits	Control (-)^1)	Control (+)	T1	T2	T3	T4	T5	T6
Hardness (kg)	0.46 ± 0.02^d	0.48 ± 0.02^d	0.59 ± 0.02^c	0.74 ± 0.03^b	0.71 ± 0.03^b	0.93 ± 0.07^a	0.34 ± 0.02^e	0.42 ± 0.02^de
Springiness	0.69 ± 0.06^bc	0.97 ± 0.04^a	0.81 ± 0.06^abc	0.87 ± 0.04^ab	0.61 ± 0.04^c	0.95 ± 0.05^a	0.80 ± 0.03^bc	0.88 ± 0.05^ab
Cohesiveness	0.47 ± 0.01^b	0.48 ± 0.02^b	0.48 ± 0.01^b	0.50 ± 0.01^ab	0.49 ± 0.01^ab	0.53 ± 0.01^a	0.46 ± 0.01^b	0.47 ± 0.01^b
Gumminess (kg)	0.10 ± 0.01^de	0.11 ± 0.01^de	0.17 ± 0.01^cd	0.27 ± 0.01^b	0.25 ± 0.01^bc	0.48 ± 0.04^a	0.05 ± 0.01^e	0.08 ± 0.01^de
Chewiness (kg)	0.30 ± 0.01^cd	0.44 ± 0.01^c	0.46 ± 0.01^c	0.63 ± 0.02^b	0.43 ± 0.02^c	0.92 ± 0.01^a	0.25 ± 0.01^d	0.35 ± 0.01^cd

All values are mean ± standard error of three replicates.

^a-eMeans within a row with different letters are significantly different (P < 0.05).

¹⁾Control (-): reduced-salt (1.2%), Control (+): normal-salt (1.5%), T1: reduced-salt with konjac gel, T2: reduced-salt with konjac combined TG, T3: reduced-salt with konjac combined ISP, T4: reduced-salt with konjac combined TG and ISP, T5: reduced-salt with konjac combined alginate, T6: reduced-salt with konjac combined TG, ISP, and alginate.