Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion’s head)

• DOI: 10.1016/j.ultsonch.2024.106997
• Publication Date: 2024-07-17T07:00:50Z
• Authors: Song-song Jiang; Qian Li; Tao Wang; Yu-tong Huang; Yun-long Guo; Xiang-ren Meng
• Keywords: Texture (cosmology); Chenopodium quinoa

This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) levels quinoa protein (QPE) addition (1 % 2 %) on quality Chinese style reduced-salt pork meatballs, commonly known as lion's head. The water-holding capacity (WHC), gel rheology characteristics, conformation were assessed. results indicated that extending time elevating content caused conspicuous improvements (P<0.05) in cooking yield, WHC, textural color difference, salt-soluble (SSP) solubility meatballs. Furthermore, structural alterations induced by combined with included enhancement β-sheet, β-turn, random coil structure contents, along a red-shift intrinsic fluorescence peak. Additionally, storage (G') loss modulus (G'') raw meatballs significantly enhanced (P<0.05), indicating denser parallel microstructure. In conclusion, findings demonstrated WHC texture properties improving SSP solubility.