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Research Article | Open Access

Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins

Zirui Zhaoa, Shujie Wanga, Dayu Lib, Yajun Zhoub( )
College of Biological and Agricultural Engineering, Jilin University, Changchun, 130025, China
Department of Food Science and Engineering, Jilin University, Changchun, 130062, China
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Abstract

The effects of xanthan gum (0 % and 0.3 %) on the quality of low sodium (2.0 %, 2.4 %, 2.8 %, 3.2 %, 3.6 % and 4.0 %) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0 %, 2.4 % and 2.8 %). MP of salted beef treated with xanthan gum had higher solubility, lower hydrogen bond than that without it (P < 0.05). The decrease of surface hydrophobicity and intrinsic fluorescence intensity indicated that the chromophore of protein was brought into a hydrophobic environment in the presence of xanthan gum. The electrophoresis showed that xanthan gum could improve the concentration of myosin heavy chain, paramyosin and actin after tumble-salting. The data suggested that salted beef and its MP treated with xanthan gum and 2.8 % salt (XS3) had the best properties. Together, xanthan gum could be considered as a sodium salt substitute for the development of low sodium meat products.

Keywords

Xanthan gumLow sodiumMyofibril proteinsSalted beef

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Food Science and Human Wellness
Volume 10 Issue 1,
January 2021
Pages 112-118
DOI: 10.1016/j.fshw.2020.09.003
Cite this article:
Zhao Z, Wang S, Li D, et al. Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins. Food Science and Human Wellness, 2021, 10(1): 112-118. https://doi.org/10.1016/j.fshw.2020.09.003

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Received: 30 November 2019
Revised: 27 September 2020
Accepted: 27 September 2020
Published: 24 October 2020
© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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