Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum

The effects of high pressure processing (HPP) (0–400 MPa) and CaCl2 (0–0.8%) on cooking loss (CL), water holding capacity (WHC) and textual properties of salt-soluble meat protein (SSMP) gels with the addition of 3% sodium-salt and 0.2% locust bean gum (LBG) (SSMP-SL) were investigated. Results showed that 100–200 MPa could significantly increase WHC of SSMP-SL gels, while 300–400 MPa could decrease CL, hardness and chewiness of that (P < 0.05). 0.2–0.8% CaCl2 could increase hardness of SSMP-SL gels, but decrease their water binding capacity, elasticity and cohesiveness (P < 0.05). Moreover, 0.4% CaCl2 and 300 MPa could decrease both thermal transition temperatures for myosin head (Tpeak1) and myosin tail (Tpeak2) (P < 0.05), the former even resulted in the disappearance of Tpeak1 and further decreased the wave number of NH-stretching peak, while the latter weakened the decrease of the wave number. It was concluded that there was a complementary correlation between HPP and CaCl2, thus potentially improving the properties of low-fat and sodium-reduced pork muscle gels.Industrial relevanceTo develop low-fat and sodium-reduced meat products, the application of HPP and the addition of CaCl2 (0–0.8%) might be of great interest for industrial manufacture and can yield the products bearing high water binding capacity and good textural properties.

► HHP could significantly increase WHC of SSMP-SL gels and could decrease their CL. ► CaCl2 could increase hardness of the gels. ► There was a complementary correlation between HPP and CaCl2. ► This potentially improve the properties of low-fat and sodium-reduced pork muscle gels.