Effect of temperature increase and NaCl addition on aggregation and gel properties of pork myofibrillar protein

Effects of increasing in temperature (56 and 72℃) and NaCl (1%–3%) content on the particle size, zeta potential, gel properties and water distribution of pork myofibrillar protein were studied. At the same NaCl content, the particle size, zeta potential, whiteness and hardness of myofibrillar protein gel at 72℃ were increased significantly compared to 56℃, whereas the cooking yield was decreased significantly (p < .05). At the same temperature, the particle size of myofibrillar protein was decreased significantly with increasing NaCl, whereas the whiteness, cooking yield, and hardness of gel were increased significantly (p < .05). In addition, the mobility of water in the cooked myofibrillar protein gel was decreased with increasing NaCl content and temperature. Overall, increasing the temperature and the NaCl content led to improve gel properties and water holding capacity of myofibrillar protein. Novelty impact statement Increased the salt and temperature, particle size, zeta potential of pork myofibrillar protein were increased significantly, the fluidity of water was decreased, and then a better gel network was formed.