Effect of fatty acid saturation on gel properties of salt-soluble protein in pork

The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field nuclear magnetic resonance (LF-NMR), magnetic resonance imaging (MRI), water-holding capacity (WHC), and gel strength. These results suggested that the WHC and gel strength decreased with the decrease of fatty acid saturation (p < 0.05). LF-NMR analysis revealed that the relaxation time T-21 and T-22 decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T-21 increased and T-23 decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P-21 and P-22 decreased (p < 0.05), while P-23 increased (p < 0.05). Therefore, the saturation of fatty acids had a great influence on the gel properties of protein. Practical Application It provides a theoretical basis for the production of polyunsaturated fatty acids emulsified gel meat products and promotes the development of meat processing industry.

Automated summary

The study evaluated the effect of fatty acid saturation on water distribution, migration, and gel properties of pork salt-soluble protein through LF-NMR, MRI, WHC, and gel strength indicators. Results showed that WHC and gel strength decreased with decreased fatty acid saturation. LF-NMR analysis revealed that relaxation time T-21 and T-22 decreased with decreased fatty acid saturation, indicating a significant influence of fatty acid saturation on protein gel properties.