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  • Title: Gelation of crocodile myofibrillar protein - κ-carrageenan mixtures in two low-NaCl solution.
    Author: Qin Zhang Q, Tang J, Feng Wu Y, Yu Qian C, Qin S, Hang Cai Z, Wang H, Mei Xiao H.
    Journal: Food Chem; 2024 Jul 01; 445():138753. PubMed ID: 38394905.
    Abstract:
    Crocodile meat is a novel reptile meat source, but its processing method is rare. This study investigated the effect of κ-carrageenan addition and partial substitution of NaCl on the gel properties of crocodile myofibrillar protein (CMP). Result showed that CMP formed gel when temperature above 60 ℃. The water-holding capacity, gel strength, denaturation degree, sulfhydryl content covalent bond and hydrophobic bond of gel in KCl solution were significantly higher than those in CaCl2 solution (P < 0.05). K+ induced CMP to form a tight network structure with uniform small pores though covalent and hydrophobic bonds, but the gel properties were reduced by κ-carrageenan. In CaCl2 solution, κ-carrageenan improved the gel structure by filling the protein network through hydrogen bonding. Therefore, it can be concluded that KCl is better than CaCl2 in the manufacturing of low-sodium crocodile foods. Moreover, κ-carrageenan was only beneficial to gel quality in CaCl2 solution.
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