2012•Meat ResearchRequires access

Effect of Fat Content on Quality of Low-salt Pork Meat Gels

Conggui Chen

Abstract

The effect of fat addition(0-20%) on water-holding capacity(WHC),textural properties and color of low-salt pork meat gels(LPMG) without phosphates was investigated.The results showed that the addition of 15% and 20% fat could significantly enhance the WHC of LPMG(P0.05).Fat addition above 5% could significantly enhance L* value(P0.05).With lower fat content(≤ 5%),LPMG revealed better hardness,springiness,cohesiveness and chewiness and the a* value was well maintained,which implied its potential application in the development of low-fat pork meat products.

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Available abstract

Key concepts: Chewiness, Food science, Water holding capacity, Chemistry, Salt (chemistry), Fat substitute, Organic chemistry