Method for regulating and controlling salinity increase of myofibril-carrageenan protein gel by potassium ions and application

Abstract

The invention discloses a method for increasing saltiness by regulating myofibril-carrageenan protein gel through potassium ions and application, and relates to the technical field of food science and meat product processing, the method is realized by adding mixed salt of KCl and NaCl and kappa-carrageenan into pork, the mass percentage content of KCl in the mixed salt is 15-30%, the mass percentage content of NaCl is 70-85%, the mass percentage content of kappa-carrageenan in the kappa-carrageenan in the mixed salt is 10-30%, and the mass percentage content of kappa-carrageenan in the mixed salt is 10-30%. The addition amount of the kappa-carrageenan is 0.5-1% of the mass of the pork. The method is used for improving sodium ion dynamic release and salty taste perception of pork in the oral cavity processing process. The release behavior of sodium ions in the binary gel under the substitution condition of 20% KCl is mainly diffusion control, so that the salty taste perception in the chewing process is enhanced while the sodium reduction is realized; sensory evaluation results show that high scores are obtained in the aspects of texture, taste, overall preference and the like, the texture and salty taste perception of the pork product are effectively considered on the premise of ensuring salt reduction, and a new technical path is provided for formula optimization of the salt-reduced meat product.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food science and meat processing, and relates to a method for regulating muscle fiber-kappa-carrageenan protein gel with potassium ions and application. BACKGROUND

[0002] With the improvement of residents' health awareness, the relationship between high-salt diet and health risks such as hypertension and cardiovascular disease is increasingly valued. Meat products, especially restructured pork emulsion and muscle fiber protein gel, are one of the important sources of dietary sodium intake. Traditional muscle fiber protein gel usually requires a NaCl concentration of 0.3-0.6 mol / L to fully dissolve the salt-soluble protein and form a three-dimensional gel network with certain strength and water retention. However, a higher NaCl dosage will significantly increase the sodium content of the product, which is not conducive to meeting the consumer demand for salt reduction and health. To reduce the NaCl dosage in the formula, the existing technology often uses KCl to replace NaCl. However, simply increasing the proportion of KCl often brings bitter and metallic flavors, and at a lower ionic strength, it also easily leads to loose gel structure and poor water retention.

[0003] On the other hand, anionic polysaccharides such as kappa-carrageenan are widely used in meat products to improve texture and water retention. The coagulation effect of kappa-carrageenan is highly sensitive to ion species and concentration. Existing researches mostly focus on the application of NaCl or NaCl / KCl and kappa-carrageenan under high ionic strength conditions. There is still a lack of systematic solutions for optimizing the structure of pork muscle fiber protein-kappa-carrageenan binary gel, regulating the release behavior of sodium ions during oral processing, and enhancing the perception of saltiness by fine-tuning the Na + / K + ratio and kappa-carrageenan under significantly reduced total ionic strength (e.g., 0.1 mol / L). Therefore, there is an urgent need for a method for preparing and regulating muscle fiber protein-kappa-carrageenan binary gel under low ionic strength conditions, which takes into account sodium reduction, stable gel structure, and enhanced perception of saltiness. SUMMARY

[0004] The purpose of the present application is to address the problems of insufficient muscle fiber protein gel strength, loose microstructure, mismatch between sodium ion release rate and saltiness perception, and decreased sensory quality in the low ionic strength salt reduction system in the prior art. The present application provides a method for regulating pork tender muscle fiber protein-kappa-carrageenan binary gel with potassium ions to enhance the release of sodium ions and the perception of saltiness, as well as a binary gel prepared by the method.

[0005] The application adopts salt solutions with different NaCl / KCl ratios under the premise that the total ion intensity is fixed at 0.1 mol / L, constructs a binary gel system by using 0.5% kappa-carrageenan and muscle fiber protein derived from the large loin of a pig, compares the dynamic release behavior of sodium ions and salty taste perception of the binary gel obtained under different salt formula conditions of 0% KCl replacement (0.1 mol / L NaCl), 20% KCl replacement (0.08 mol / L NaCl+0.02 mol / L KCl) and 50% KCl replacement (0.05 mol / L NaCl+0.05 mol / L KCl) in the oral processing process, and screens the optimal Na + / K + ratio which can realize effective release of sodium ions and enhance salty taste perception under the condition of sodium reduction.

[0006] To achieve the above object, the application adopts the following technical scheme:

[0007] The method for increasing salty taste of muscle fiber-carrageenan protein gel by potassium ion regulation of the application is realized by adding mixed salt of KCl and NaCl and kappa-carrageenan into pork, wherein the mass percentage of KCl in the mixed salt is 15-30%, and the mass percentage of NaCl is 70-85%; and the addition amount of the kappa-carrageenan is 0.5-1% of the mass of the pork.

[0008] Further, the mass percentage of KCl in the mixed salt is 20%, and the mass percentage of NaCl is 80%.

[0009] Further, the addition amount of the kappa-carrageenan is 0.5% of the mass of the pork.

[0010] The product prepared by the method for increasing salty taste of muscle fiber-carrageenan protein gel by potassium ion regulation of the application is applied to improve the dynamic release of sodium ions and salty taste perception of pork in the oral processing process.

[0011] Further, the improvement of the dynamic release of sodium ions and salty taste perception of pork in the oral processing process is realized by releasing sodium ions and enhancing salty taste perception under the condition of sodium reduction.

[0012] Compared with the prior art, the application has the following beneficial effects:

[0013] (1) The oral processing simulation experiment shows that the release behavior of sodium ions in the binary gel under the condition of 20% KCl replacement (0.08 mol / L NaCl+0.02 mol / L KCl) is mainly controlled by diffusion, the Higuchi model fitting effect is best, and the Na +The release rate and cumulative exposure are significantly higher than the control gel containing only NaCl at the same ionic strength, achieving sodium reduction while enhancing the salty taste perception during mastication;

[0014] (2) The sensory evaluation results show that the binary gel prepared under the condition of 20% KCl substitution (0.08 mol / L NaCl+0.02 mol / L KCl) obtains higher scores in terms of texture, taste and overall preference, effectively balancing the texture and salty taste perception of pork products while ensuring salt reduction, providing a new technical path for the formulation optimization of salt-reduced meat products. BRIEF DESCRIPTION OF DRAWINGS

[0015] Figure 1 The sodium ion dynamic release curve of the binary gel under different NaCl / KCl ratios during oral processing simulation (high saliva flow rate);

[0016] Figure 2 The sodium ion dynamic release curve of the binary gel under different NaCl / KCl ratios during oral processing simulation (low saliva flow rate);

[0017] Figure 3 The fitting results of the sodium ion release kinetics model of the binary gel under different NaCl / KCl ratios during oral processing (high saliva flow rate, correlation coefficient R 2 );

[0018] Figure 4 The fitting results of the sodium ion release kinetics model of the binary gel under different NaCl / KCl ratios during oral processing (low saliva flow rate, correlation coefficient R 2 );

[0019] Figure 5 The fitting results of the sodium ion release kinetics model of the binary gel under different NaCl / KCl ratios during oral processing (rate constant K H of the Higuchi model);

[0020] Figure 6 The sensory evaluation score comparison chart of the binary gel under different NaCl / KCl ratios in terms of color, odor, texture, taste and overall preference. DETAILED DESCRIPTION

[0021] In order to make the purpose, technical scheme and advantages of the embodiments of the present application more clear and apparent, the spirit of the present application will be described in detail below. Any person skilled in the art can modify and modify the technology taught by the present application content after understanding the embodiments of the present application content, without departing from the spirit and scope of the present application content.

[0022] The illustrative embodiments of the present application and their descriptions are used to explain the present application, but are not intended to limit the present application.

[0023] The technical solutions are as follows:

[0024] Step one, extraction of myofibrillar protein: The pork tenderloin was cut into small pieces, and then 0.5% κ-carrageenan and salt were added to the extracted myofibrillar protein to prepare a 50 g myofibrillar protein suspension (40 mg / mL) with a water solution of 0.1 M NaCl, 0.08 M NaCl + 0.02 M KCl and 0.05 M NaCl + 0.05 M KCl. Then the suspension was placed in a water bath at 80°C for 15 min. After heating, it was immediately taken out and placed in ice for cooling for 2 h. After the gel preparation was completed, all samples were equilibrated at 30°C for 16 h before being used for structural characterization, sodium ion release behavior test and salty taste perception evaluation.

[0025] Step two, preparation of myofibrillar protein composite gel: The extracted myofibrillar protein was diluted with a water solution of 0.5% κ-carrageenan and salt in a ratio of 0.1 M NaCl, 0.08 M NaCl + 0.02 M KCl and 0.05 M NaCl + 0.05 M KCl to prepare a 50 g myofibrillar protein suspension (40 mg / mL). Then the suspension was placed in a water bath at 80°C for 15 min. After heating, it was immediately taken out and placed in ice for cooling for 2 h. After the gel preparation was completed, all samples were equilibrated at 30°C for 16 h before being used for structural characterization, sodium ion release behavior test and salty taste perception evaluation.

[0026] Step three, dynamic release process of sodium ions during oral processing: In this study, 2 sensory panelists with the highest and lowest saliva flow rates were selected from 6 sensory panelists, and they chewed equal amounts of protein composite gel samples at a fixed frequency under the control of a metronome. The bolus after chewing was collected at five time points of 10, 15, 30, 45 and 60 s, and the amount of saliva secretion at each time point was accurately calculated by the weight difference method. The bolus was centrifuged at 3220 g and 4°C for 15 min, and the supernatant was measured for sodium ion content using a sodium ion meter.

[0027] Step 4, Dynamic Model Fitting: The release curve is fitted using zero-order, first-order, Higuchi, and Korsmeyer-Peppas dynamic models.

[0028] Step 5, Sensory Evaluation: Cut the protein complex gel sample into 10 mm thick, 22 mm diameter cylinders and place them in sensory evaluation cups. Encode each cylinder with a 3-digit random number and equilibrate at room temperature for 30 min. Use a nine-point hedonic method (1, extremely dislike; 2, very dislike; 3, moderately dislike; 4, slightly dislike; 5, neither like nor dislike; 6, somewhat like; 7, moderately like; 8, very like; 9, extremely like) to evaluate the color, taste, texture, odor, and overall liking of the gel sample. After tasting one sample, eat a small amount of unsalted biscuits and rinse your mouth with drinking water before tasting the next sample.

[0029] Example 1

[0030] The myofibrillar protein extracted in step one of the above technical scheme was diluted with an aqueous solution containing 0.5% κ-carrageenan and 0% KCl instead of 0.1 M NaCl to prepare a 50 g myofibrillar protein suspension (40 mg / mL). The suspension was then placed in a water bath at 80°C for 15 min. Immediately after heating, it was placed on ice to cool for 2 h. After gel preparation, all samples were equilibrated at 30°C for 16 h before being used for sodium ion release behavior testing and saltiness perception evaluation. Two sensory evaluators with high and low saliva flow rates chewed the solid food in their mouths for 10, 15, 30, 45, and 60 seconds, then spat out the food bolus and saliva. After centrifugation, the supernatant was collected and the sodium ion content was determined using a sodium ion meter. Figure 1 High flow rate, Figure 2 Low flow velocity); dynamic fitting was performed using zero-order, first-order, Higuchi, and Korsmeyer–Peppas models ( Figure 3 High flow rate, Figure 4 low flow rate Figure 5 rate constant K H ); conduct sensory evaluation ( Figure 6 ).

[0031] Example 1 (0% KCl substitution): The release of sodium ions during chewing for 10-60 seconds at high saliva flow rates was 1.08-2.68 mg / g gel wet weight. Figure 1 The release of sodium ions during chewing for 10-60 seconds at low saliva flow rates is 0.99-2.04 mg / g of gel wet weight. Figure 2 ).

[0032] Example 2

[0033] The myofibrillar protein extracted in step one of the above technical scheme was diluted with an aqueous solution containing 0.5% κ-carrageenan and 20% KCl (0.08 M NaCl + 0.02 M KCl) to prepare a 50 g myofibrillar protein suspension (40 mg / mL). The suspension was then placed in a water bath at 80°C for 15 min. Immediately after heating, it was placed on ice to cool for 2 h. After gel preparation, all samples were equilibrated at 30°C for 16 h before being used for sodium ion release behavior testing and saltiness perception evaluation. Two sensory evaluators with high and low saliva flow rates chewed the solid food in their mouths for 10, 15, 30, 45, and 60 seconds, then spat out the food bolus and saliva. After centrifugation, the supernatant was collected and the sodium ion content was determined using a sodium ion meter. Figure 1 High flow rate, Figure 2 (Low flow velocity); dynamic fitting was performed using zero-order, first-order, Higuchi, and Korsmeyer–Peppas models. Figure 3 High flow rate, Figure 4 low flow rate Figure 5 rate constant K H ); conduct sensory evaluation ( Figure 6 ).

[0034] Example 2 (20% KCl substitution): Under high saliva flow rate chewing for 10-60 s, the actual sodium ion release was 0.91-2.62 mg / g gel wet weight, and the theoretical sodium ion release under high saliva flow rate chewing for 10-60 s was 0.86-2.14 mg / g gel wet weight. Figure 1 The actual release of sodium ions during chewing for 10-60 seconds with low saliva flow is 1.03-1.98 mg / g of gel wet weight, while the theoretical release of sodium ions during the same period is 0.79-1.63 mg / g of gel wet weight. Figure 2 ).

[0035] Example 3

[0036] The myofibrillar protein extracted in step one of the above technical scheme was diluted with an aqueous solution containing 0.5% κ-carrageenan and 50% KCl (0.05 M NaCl + 0.05 M KCl) to prepare a 50 g myofibrillar protein suspension (40 mg / mL). The suspension was then placed in a water bath at 80°C for 15 min. After heating, it was immediately removed and cooled on ice for 2 h. After gel preparation, all samples were equilibrated at 30°C for 16 h before being used for sodium ion release behavior testing and saltiness perception evaluation. Two sensory evaluators with high and low saliva flow rates chewed the solid food in their mouths for 10, 15, 30, 45, and 60 seconds, then spat out the food bolus and saliva. After centrifugation, the supernatant was collected and the sodium ion content was determined using a sodium ion meter.Figure 1 High flow rate, Figure 2 Low flow velocity); dynamic fitting was performed using zero-order, first-order, Higuchi, and Korsmeyer–Peppas models ( Figure 3 High flow rate, Figure 4 low flow rate Figure 5 rate constant K H ); conduct sensory evaluation ( Figure 6 ).

[0037] Example 3 (50% KCl substitution): Under high saliva flow rate chewing for 10-60 s, the actual sodium ion release was 0.98-1.41 mg / g gel wet weight, and the theoretical sodium ion release under high saliva flow rate chewing for 10-60 s was 0.54-1.34 mg / g gel wet weight. Figure 1 The actual release of sodium ions during chewing for 10-60 seconds with low saliva flow is 1.03-1.55 mg / g of gel wet weight, while the theoretical release of sodium ions during the same period is 0.49-1.02 mg / g of gel wet weight. Figure 2 ).

[0038] The results show that the Na⁺ release behavior in each embodiment is mainly controlled by diffusion, and the Higuchi model has the best fit (R²). 2 =0.94-0.99, significantly better than other models ( Figure 3 and Figure 4 The rate constant K of the Higuchi model H Reflecting Na + The "effective speed" of diffusion, as shown in Example 2 (20% KCl substitution), regardless of the saliva flow rate, was determined by the K... H Both were significantly higher than those in Example 1 (0% KCl substitution) and Example 3 (50% KCl substitution), indicating that their Na content was significantly higher. + Fastest release ( Figure 5 In the early stages of chewing, Example 1 (0% KCl substitution) exhibited low gel strength and was prone to rapid structural breakdown, resulting in significant Na+ residue. + The "burst release" phenomenon was observed; however, in Example 2 (20% KCl replacement), the early release was relatively gradual due to the denser network. During the later stages of chewing (45–60 s), the Na+ release from Example 2 (20% KCl replacement) was significantly increased. + The cumulative release was similar to or even slightly higher than that in Example 1 (0% KCl substitution), indicating that under the same total ionic strength conditions, an appropriate amount of K... + The porous network constructed in synergy with κ-carrageenan is beneficial for increasing Na2 per unit time. + The released fraction compensated for the sodium loss caused by sodium reduction. +The content was reduced. Based on sensory evaluation results, Example 2 (20% KCl replacement), while maintaining a moderate chewiness and good elasticity, had a saltiness intensity roughly equivalent to Example 1 (0% KCl replacement) in the later stages of chewing, and achieved the highest overall taste and preference score. Figure 6 This study verified the effectiveness of the present invention in reducing sodium and enhancing salty taste perception by regulating myofibrillar protein-κ-carrageenan binary gel with potassium ions.

Claims

1. A method for potassium ion-regulated salt-enhancing myofibril-carrageenan protein gel, characterized in that, The method is This is achieved by adding a mixed salt of KCl and NaCl, as well as κ-carrageenan, to pork. The mass percentage of KCl in the mixed salt is 15-30%, and the mass percentage of NaCl is 70-85%. The amount of κ-carrageenan added is 0.5-1% of the mass of the pork.

2. The method for potassium ion-regulated salinization of myofibril-carrageenan protein gel according to claim 1, characterized in that, The mixed salt contains 20% KCl and 80% NaCl by mass.

3. The method for potassium ion-regulated salinization of myofibril-carrageenan protein gel according to claim 1, characterized in that, The amount of κ-carrageenan added is 0.5% of the weight of pork.

4. The application of the product prepared by the potassium ion-regulated myofibril-carrageenan protein gel salt-enhancing method as described in claim 1, characterized in that, The product is used to enhance the dynamic release of sodium ions and the perception of saltiness during oral processing of pork.

5. The method for potassium ion-regulated salinization of myofibril-carrageenan protein gel according to claim 1, characterized in that, The improvement of sodium ion dynamic release and saltiness perception during oral processing of pork is achieved by releasing sodium ions and enhancing saltiness perception under sodium reduction conditions.

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