The effects of lecithin content (0.2%-0.6%, w/w) on the gel properties of pork meat batters were investigated under different salt concentrations (mass fraction 1.5%-3.5%). Using pork loin as raw material, the cooking yield, water holding capacity (WHC), texture, color difference and in vitro digestibility were studied. The results showed that with 0.4% lecithin, the meat batter had the highest cooking yield, WHC, elasticity and in vitro digestibility, while hardness and chewiness were relatively low. Compared with 0.2% lecithin group, the meat batter with 0.4%-0.6% lecithin had no significant decreases in quality indexes, such as cooking yield, WHC, hardness, elasticity and G′ at high salt concentration (3.5%). The results of TBARS and protein oxidation analysis showed that the addition of lecithin could inhibit protein oxidation and increase the degree of fat oxidation in the system. Overall, meat batter with 0.4% lecithin has the best gel properties, and the combination of lecithin and myofibrillar protein inhibits protein oxidation, which provides a theoretical reference for meat processing adaptability with different lecithin contents.
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