Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes -pork patties
Abstract
This study primarily investigated the impact of pH-shifting on the gel properties of Flammulina velutipes polysaccharide (FVP)-porcine myofibrillar protein (MPs) gels, aiming to improve the quality of Flammulina velutipes-pork patties. Our findings revealed that the water holding capacity (81.72?%), oil holding capacity (87.41?%), emulsion activity index (81.05?%), emulsion stability index (52.58?%), and rheological properties of FVP-MPs gels were all enhanced under optimal pH?9 conditions. Alkaline conditions led to a more compact structure, with hydrogen bond interactions and hydrophobic interactions being the primary molecular forces. The physicochemical and sensory properties of pork patties prepared at pH?9 were enhanced, with key odor active substances such as 1-Penten-3-ol, 1-Propanol-M and 2-Ethylbutanal-M contributing to an improved flavor. This study provides comprehensive insights into the gel properties and interaction behavior of FVP-MPs gels under varying pH conditions, highlighting the potential for enhancing meat product quality by incorporating Flammulina velutipes at optimal pH values.