Effects of Blood Plasma on the Quality Characteristics of Prepared Pork Chops

In this study,soybean protein isolate and egg white protein were used as control to study the effect of blood plasma on the quality characteristics of prepared pork chops. Thawing loss,crushing loss,texture properties,gel strength,rheological properties,moisture migration and microstructure of pork chops frozen at -18℃ were analyzed. The results showed that blood plasma addition at 2.5% could improve the quality characteristics of the prepared pork chops,thawing loss and crushing loss decreased significantly(P<0.05),and the flow water content,and gel strength significantly increased(P<0.05),the microstructure was more compact. Compared with 3.0% soybean protein isolate,the hardness,elasticity and chewability of pork chop with 2.5% blood plasma were higher;compared with 2.5% egg white protein,the energy storage modulus(G')and loss modulus(G″)of myofibrillar protein significantly increased,and the denaturation temperature of myofibrillar protein was significantly delayed(50~65℃). The type of protein had no significant effect on the color of pork chops. Therefore,blood plasma shows great advantages in water retention,gel properties,texture properties and rheological properties,providing a theoretical basis for the application of blood plasma in meat products.