Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties

Abstract

To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced gel. The effects of the composite emulsion formed by PSP and carrageenan at various additive amounts on the properties of MP gels were investigated through the determination of gel moisture distribution, textural properties, microstructure, rheological properties, and other indexes. The results showed that when PSP and carrageenan composite emulsion was added at 50%, the water-holding properties and strength of the gel significantly improved (P<0.05), textural properties improved, and cooking loss and freeze-thaw stability significantly reduced (P<0.05). The rheological properties showed that the G' of the gel was always higher than the G''. Therefore, a gel structure with elasticity and a denser and homogeneous microstructure was formed. Collectively, the gel properties of MP improved with the addition of 50% PSP and carrageenan composite emulsion.

Keywords

• pumpkin seed protein
• carrageenan
• fat replacement
• myofibrillar protein
• gel properties