Effect of Curdlan on Retort Stability of a Pork Meat Gel System

Abstract

Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the water-holding capacity of the gel system upon retorting. Effect of the addition of curdlan at the same concentration on the suppression of deterioration was larger by its addition in pre-suspended form via a brine solution than by dry addition; in the case of pre-suspended addition, 1% curdlan was sufficient to suppress deterioration of the above properties significantly, while in the case of dry addition, 2% curdlan was required. The addition of 0.5% curdlan and 10% trehalose also had a significant effect on the suppression of deterioration of these properties. The addition of trehalose did not cause browning of the gel surface through Maillard’s reaction.