Dual strengthen of texture and salty perception for reconstructed duck ham <i>via</i> myofibrillar protein-gum Arabic complex.

ABSTRACT: Reducing salt in reconstructed duck ham while maintaining its texture is still challenging. This study developed a novel salt-reducing strategy using lyophilized emulsion complexes of myofibrillar protein (MP) and gum Arabic (GA) (4:0, 3:1, 2:2, 1:3 and 0:4) with TGase as control. Spectroscopic analysis revealed that MP-GA complexation enhanced the protein unfolding, particularly the balanced protein/polysaccharide ratio at 3:1 (M₃G₁). M₃G₁ incorporation favored the MP association and meat integration macroscopically, increasing water holding capacity by 8.02 % and gel strength by 143.3 % versus control. Sensory and electronic tongue analysis confirmed M₃G₁ maximized saltiness perception score (8.2) than other treated

SUBMITTER: Wei H 

PROVIDER: S-EPMC12595352 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature