Evaluation of sodium alginate and glucono-δ-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations

This study investigated the effects of sodium alginate (SA) and glucono-δ-lactone (GdL) levels on the cold-set gelation of porcine myofibrillar protein (MP) at different salt concentrations. The addition of GdL at 0.1 M salt concentration had no effects on cold-set MP gelation, and GdL level higher than 1% was necessary at 0.3 M salt concentration to form a MP gel. The SA system with 0.5% GdL showed an effect on MP gelation at 0.1 M salt, while SA with 1.5% GdL could be form a cold-set MP gel at 0.3 M salt level. The endothermic peaks were reduced or completely disappeared by the addition of GdL more than 1%. These results indicated that the SA was favorable in forming a cold-set MP gel under low salt concentrations (<0.1 M), and that the SA could be applicable at higher salt concentrations by combining with the GdL level more than 1% (>1%).