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Editor in charge: Food Science
Original Title: FSHW: Effect of Xanthan Gum on the Quality and Myofibrillar Protein Properties of Low Sodium Salted Beef
Introduction
Beef is often salted because NaCl has multiple functions, such as extending shelf life, providing a unique flavor and creating the desired texture.
In order to reduce the salt content in meat products, researchers have proposed several methods, such as directly reducing the salt content, replacing NaCl with chloride salt, adding flavor enhancers, and changing the physical structure of NaCl.
Results and Discussion
Solubility
As shown in Table 1, with the increase of the salt concentration, the solubility increased rapidly from S1 to the control group (P<0.
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