Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork

This study aimed to clarify the effect of adding different amounts of spray-dried blood cells (SBC), soybean protein isolate (SPI), egg white protein (EWP), or porcine plasma protein (PPP) on the quality and myofibrillar protein (MP) structure of minced pork. A sample with no added non-meat protein was used as a control. The cooking loss, color, pH value, microstructure and texture of meat samples were measured. The results showed that compared with the control group, the sample added with EWP showed a loose and porous structure and reduced water-holding capacity (WHC). The addition of PPP significantly improved the WHC, texture, and microstructure and increased the pH value of meat gels. The results of texture analysis showed that the addition of non-meat protein could significantly improve the chewiness of meat. The addition of SBC increased the redness value. Analysis of the secondary structure of MP demonstrated that the addition of PPP or SBC caused a red shift of the amide Ⅰ maximum absorption peak, indicating an increase in the α-helix content, and correspondingly the random coil content decreased, ultimately causing the gel structure to become denser and cause the gel strength and WHC to increase. The ultraviolet (UV) absorption intensity of MP treated with each of the non-meat proteins was decreased. The maximum absorption peak in the UV spectrum was slightly red shifted, indicating the occurrence of protein aggregation. In conclusion, adding SBC can effectively improve the quality of meat.