Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low-fat pork patties

Abstract

The aim of this study was to evaluate the physicochemical properties of pork myofibrillar protein (MP) gels as affected by different additional levels of corn starch and microbial transglutaminase (MTGase) and applied to pork patties at two levels of corn starch. MPs with MTGase have higher properties than those without MTGase, except cooking loss (CL), which improved with higher corn starch concentrations. Although gel strength did not differ among the treatments, microstructures of corn starch were swollen, which proved that they were holding water. When corn starch was added, CL and thawing loss decreased, but shear value increased. The diameter shrinkage values of pork patties decreased with increasing corn starch concentrations. In addition, the pork patties with 2 g/100 g corn starch have a higher water-holding capacity than the controls. The meat industry could use 1.0 g/100 g corn starch as a water-binding agent to manufacture pork patties.