Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel

• Published in: Food research international Vol. 173; p. 113235
• Main Authors: Gong, Honghong, Jang, Jingjiao, Deng, Yushi, Ma, Jing, Zhang, Yunhua, Zhou, Yuanhua, Zhang, Yan, Sun, Weiqing
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2023
• Subjects: Calcium chloride; Lift saltiness and improve quality; Magnetic field; Synergism; Lift saltiness and improve quality; Magnetic field; Synergism; Calcium chloride
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2023.113235

[Display omitted] •Synergistic effect of magnetic field and calcium chloride treatment was a potential technology for salt reduction in meat.•Magnetic field and calcium chloride treatments exhibited synergistic enhancement in improving salinity and texture of low-salt meat products.•Magnetic field combined with calcium chloride treatment increased the immobilized water content and salt release in gels. This study intended to investigate the synergistic effect of direct current magnetic field (DC-MF) and calcium chloride (CaCl2) on improving the saltiness and quality of pork gel and to explore the potential adjustment mechanisms involved. Pork mince was subjected to low-salt treatment of DC-MF for 3 h (T1), CaCl2 substitution (T2) or DC-MF combined with CaCl2 (T3) respectively under high and low salt controls (HC and LC). Heat-induced gels of pork mince were prepared and analyzed in terms of gel texture, saltiness perception, moisture status, salt release and protein structure. Results indicated that DC-MF combined with CaCl2 treatment could reduce the addition of sodium chloride by 5% while maintaining the saltiness and overall acceptability of mince as well as improving its texture and yield. Further studies revealed that DC-MF in concert with CaCl2 treatment could not only increase the moisture content of mince gel, but also enhance saltiness perception by causing gel matrix to release salt-bearing juices under external forces. The energy spectrum analysis also illustrated that co-treatment technique could avoid the salt loss of minced meat during cooking process. Finally, a possible potential regulatory mechanism was speculated that the synergistic action of DC-MF and CaCl2 could alter the gel texture and sodium salt availability by modifying protein conformation and inducing a competitive binding reaction site for calcium and sodium ions. In conclusion, synergistic treatment by DC-MF and CaCl2 was a potential strategy in meat salt reduction.