Salt and phosphate effects on the gelling process of pressure/heat treated pork batters

Thermal instability and setting was induced in pork by comminution, and the presence of NaCl and a salt mixture. Meat batter production by cooking (70 °C/30 min) produced almost complete protein denaturation and aggregation, mostly by hydrophobic interactions. It led to a firm and elastic gel with high water holding capability, these properties being greater in the gel with sodium tripolyphosphate. Pressurisation (400 MPa/70 °C/30 min) produced partial protein denaturation and differential scanning calorimetry and electrophoresis showed that both salt-soluble and salt-insoluble proteins remained native-like after treatment. The presence of these proteins, stabilised by hydrogen-bonds, were responsible for reductions in the mechanical properties but enhancement in water holding of the pressurised products. Tripolyphosphate partially counteracted the pressure effects in the pressure/heat combination.