This study aims to investigate the influence of chickpea protein isolate (CPI) on the quality properties of pork meat batters with different addition of salt. Pork meat and fat were chopped and mixed into meat batters. The color, emulsion stability, texture profile analysis(TPA), water distribution and rheological properties of pork meat batters with different addition group of salt and CPI were analyzed. The hardness and liquid loss of pork meat batters gels with 1.4% salt concentration were significantly increased(P<0.05)compared with that of 2% concentration. Under the same salt concentration, the a*, b* value, hardness, springiness, chewiness, emulsion stability and the ratio of immobilized water were significantly increased(P<0.05)with the increase of CPI addition while the storage modulus (G') increased and emulsion stability reduced, both value reaching the maximum when the addition of CPI reached 1.2%. Under the same CPI addition amount, G' value of gelatinous storage modulus of pork with 1.4% salt and 1.2% CPI was higher than that of 2% salt and 1.2% CPI, and there was no significant difference in the proportion of non-flowing water, emulsification stability and texture characteristics between two groups (P>0.05). The results showed that the addition of CPI could improve the gelation quality of pork meat batters while reducing the addition of salt.
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