Optimizing preparation of low-NaCl protein gels from goose meat and understanding synergistic effects of pH/NaCl in improving gel characteristics.

ABSTRACT: This study explored the feasibility of partially substituting NaCl with MgCl₂ in preparing gel products from goose meat. Furthermore, the effects of synergistic interaction between different pH levels and NaCl concentrations on the structure and characteristics of the gels were explored by analyzing their secondary structure, microstructure, and water-distribution properties. The results showed that NaCl could be partially substituted by MgCl₂, with the optimal preparation conditions: NaCl (0.83 mol/L), pH (7.3), MgCl₂ (0.04 mol/L), heating temperature (79 °C), heating time (20 min), and solid-liquid ratio (1:3). Furthermore, the pH had a more significant impact on the gels' structure and characteristics than did NaCl concentration. Thus, our optimized meth

SUBMITTER: Yan X 

PROVIDER: S-EPMC11002545 | biostudies-literature | 2024 Jun

REPOSITORIES: biostudies-literature