Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages

Summary The objective of this study was to evaluate the gelling properties of pork myofibrillar protein ( MP ) gels at various salt concentrations with or without curdlan, and its application to model sausages with reduced salt levels. When curdlan was incorporated into MP mixtures, cooking yield ( CY ) at 0.15 m salt was similar to that of 0.45 m salt ( P > 0.05). Gel strength of MP s at 0.45 m salt was highest among other salt concentrations. Increased salt concentration tended to be high shear stress values, regardless of the presence of curdlan ( P < 0.05). MP gels with increasing salt concentration showed fewer pores and swollen structures. Addition of curdlan improved CY and expressible moisture of low‐fat model sausage with increased salt levels. The addition of curdlan at 1.0% salt reduced the hardness and gumminess, and similar to those at 1.5% without curdlan. These results indicated that curdlan improved the water‐holding capacity and textural properties of low‐fat and low‐salt sausage.