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

Abstract

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 T₂₁ and T₂₂ decrease (p < 0.05) with the decrease of fatty acid saturation. Results also showed that the T₂₁ increased and T₂₃ decreased in linolenic acid group compared with oleic acid group. Meanwhile, the peak area ratio of P₂₁ and P₂₂ decreased (p < 0.05), while P₂₃ 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.