Effect of Gellan Gum and Sodium Alginate on Modification of Low-fat Pork Gel

Gellan gum(GG) and sodium alginate(SA) can improve the quality of low-fat meat products as fat substitutes. Effects of GG and SA on cooking loss (CL), water holding capacity (WHC) and hardness of low-fat meat products were investigated in this paper. The results of single factor showed that GG above 0.25% can reduce CL of gel, WHC and hardness significantly (p0.05), SA above 0.5% can reduce CL and hardness and enhance WHC of gel significantly(p0.05). In compound experiment, the effect of SA on reduction of CL of gel and augment of WHC are higher than GG and low concentration GG (0.25%) associated with SA decrease CL of gel and control hardness of gel.