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Gelation, an important quality attribute of meat products, significantly influences the appearance, flavor, and texture of meat products. Enhancing gelation in meat products holds immense importance in improving the production process and the quality. The gel properties of meat products are influenced by the content and structure of protein aggregates and the aggregation rate during processing. Protein additives have the potential to partially replace myofibrillar proteins in gelation and emulsification properties, leading to cost reduction, and therefore have attracted much research interest for the development of new meat products and the optimization of the processing technology. This paper summarizes recent studies on the gelation mechanism of myofibrillar proteins, and reviews the properties and applications of the major protein additives as well as recent progress in using protein additives combined with polysaccharide colloids, enzymes or phosphates to enhance the gelation of meat products. This review may serve as a valuable reference for enhancing the quality of gel-type meat products.

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To investigate the effect of K+ on the properties and mechanism of the composite gel system consisting of tamarind gum and κ-carrageenan, four methods including rheology, texture analysis, microstructure, and infrared spectroscopy were used to investigate the properties and structure of the composite gel with different K+ additions. The rheological results showed that the addition of K+ increased the modulus of the gel system and decreased the compliance and total deformation. When the addition of K+ increased to 15 mmol/L, the apparent viscosity reached its highest value of 2690 Pa·s. The results of texture analysis revealed that the strength and hardness of the gel system increased with the addition of K+, but its elasticity and cohesiveness decreased relatively. Infrared spectroscopy and microstructure demonstrated that K+ could promote the interaction between tamarind gum and κ-carrageenan, the gel pores tend to be dense and uniform, and the inter-pore walls were most regular and strong at the K+ addition of 15 mmol/L. The results showed that the addition of K+ could make the gel system exhibit better viscoelasticity and anti-deformation, and make the network structure more compact, which would provide a theoretical reference for the application of tamarind gum and κ-carrageenan in compounding.

Copyright of Acta Materiae Compositae Sinica is the property of Acta Materiea Compositae Sinica Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this paper, the gel properties of sodium alginate with Y3+, Ce3+, La3+ and Er3+ were studied. By studying the mechanical properties, equilibrium water content, ion exchange rate and gel mechanism of seaweed rare earth gel, it was found that: The coordination form of rare earth ions and carboxyl group in sodium alginate was pseudo-bridged monodentate coordination and bridge coordination. At the same time, the special three-dimensional network structure of the rare earth gel was formed through the planar and non-planar geometry formed by intramolecular and intermolecular chelation, and the gel strength of the gel formed by La3+, Y3 +, Er3+, Ce3+ and sodium alginate M/G≈1 was between 32 and 41 N, the Young’s modulus was between 14 and 20 N, the elasticity was between 55% and 59%, the equilibrium water content was greater than 93%, the strength of the four gel was Ce3+> Er3+> Y3+> La3+, the elasticity was Ce3+1, the affinity of seaweed rare earth gel was in this order：Er3+>Ce3+>Y3+>La3+. When M/G=0.99≈1 and M/G=0.19 Er3+> Y3+> La3+. Among them, Ce3+, Y3+ and La3+ had a certain preference for G fragment of sodium alginate, and Er3+ had a certain preference for M fragment. This study would lay a theoretical foundation for the intensive processing and utilization of sodium alginate and the development of new functional materials of rare earth elements.

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Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Bulletin of the Chinese Ceramic Society is the property of Bulletin of the Chinese Ceramic Society Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of China University of Petroleum is the property of China University of Petroleum and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)