Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment.

Summary: To investigate the effects of different pressures (0.1–400 MPa), the techno‐functional properties, water distribution and mobility of reduced‐salt pork batters (1% NaCl) supplemented with soy protein isolate (SPI, 2%) were examined. Compared with the batters treated at 0.1 MPa, those treated at 100–300 MPa showed significantly increased the cooking yield, hardness, springiness, cohesiveness, chewiness, and G′ values of gel and reduced the initial relaxation times of T2b, T21 and T22, as observed from the results of low‐field NMR. Among all samples, those treated at 200 and 300 MPa had the highest L* value, cooking yield, hardness, springiness, cohesiveness, chewiness and G′ value of gel, with the largest peak ratio of P21 and the smallest peak ratio of P22. Overall, treatments at 200 and 300 MPa improved the gel properties and lowered the water mobility of reduced‐salt pork batters supplemented with SPI. [ABSTRACT FROM AUTHOR]