Effect of xanthan gum on the quality of low sodium salted beef and property of myofibril proteins

Lopez, 2012, Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets, Poult. Sci., 91, 1186, 10.3382/ps.2011-01733 Saha, 2009, Consumer acceptance of broiler breast fillets marinated with varying levels of salt, Poult. Sci., 88, 415, 10.3382/ps.2008-00230 Weiss, 2010, Advances in ingredient and processing systems for meat and meat products, Meat Sci., 86, 196, 10.1016/j.meatsci.2010.05.008 Garcia-Lomillo, 2017, Alternative natural seasoning to improve the microbial stability of low-salt beef patties, Food Chem., 227, 122, 10.1016/j.foodchem.2017.01.070 Li, 2013, Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition, Int. J. Food Sci. Technol., 48, 1916, 10.1111/ijfs.12171 Villamonte, 2015, Influence of xanthan gum on the structural characteristics of myofibrillar proteins treated by high pressure, J. Food Sci., 80, C522, 10.1111/1750-3841.12789 Perez, 2014, Sodium-to-potassium ratio and blood pressure, hypertension, and related factors, Adv. Nutr., 5, 712, 10.3945/an.114.006783 Doyle, 2010, Sodium reduction and its effect on food safety, food quality, and human health, Compr. Rev. Food Sci. Food Saf., 9, 44, 10.1111/j.1541-4337.2009.00096.x Khouryieh, 2015, Effects of xanthan-locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions, Food Chem., 167, 340, 10.1016/j.foodchem.2014.07.009 Stone, 2014, Formation and functional attributes of electrostatic complexes involving napin protein isolate and anionic polysaccharides, Eur. Food Res. Technol., 238, 773, 10.1007/s00217-014-2159-2 Xiong, 2000, Protein extraction from chicken myofibrils irrigated with various polyphosphate and NaCl solutions, J. Food Sci., 65, 96, 10.1111/j.1365-2621.2000.tb15962.x Gornall, 1949, Determination of serum proteins by means of the biuret reaction, J. Biol. Chem., 177, 751, 10.1016/S0021-9258(18)57021-6 Chelh, 2006, Technical note: a simplified procedure for myofibril hydrophobicity determination, Meat Sci., 74, 681, 10.1016/j.meatsci.2006.05.019 Wu, 2014, Effect of ionic strength on emulsifying and physico-chemical properties of pork myofibrillar protein, Food Sci., 35, 14 Xu, 2012, Aggregation and structural changes of silver carp actomyosin as affected by mild acidification with D-gluconic acid δ-lactone, Food Chem., 134, 1005, 10.1016/j.foodchem.2012.02.216 Majzoobi, 2017, Improving the quality of meat-free sausages using kappa-carrageenan, konjac mannan and xanthan gum, Int. J. Food Sci. Technol., 52, 1269, 10.1111/ijfs.13394 Bak, 2018, Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: effect of NaCl, sucrose, and pH, Int. J. Biol. Macromol., 111, 77, 10.1016/j.ijbiomac.2017.12.144 Li, 2019, Effect of gellan gum on functional properties of low-fat chicken meat batters, J. Texture Stud., 50, 131, 10.1111/jtxs.12379 Jiang, 2019, Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing, Food Chem., 271, 550, 10.1016/j.foodchem.2018.07.219 Jridi, 2015, Improvement of the physicochemical, textural and sensory properties of meat sausage by edible cuttlefish gelatin addition, Food Biosci., 12, 67, 10.1016/j.fbio.2015.07.007 Sun, 2007, Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions, Food Hydrocoll., 21, 555, 10.1016/j.foodhyd.2006.06.003 Xie, 1997, Xanthan gum effects on solubility and emulsification properties of soy protein isolate, J. Food Sci., 62, 1101, 10.1111/j.1365-2621.1997.tb12222.x Julavittayanukul, 2006, Effect of phosphate compounds on gel-forming ability of surimi from bigeye snapper (Priacanthus tayenus), Food Hydrocoll., 20, 1153, 10.1016/j.foodhyd.2005.12.007 Zhang, 2017, Salting-in effect on muscle protein extracted from giant squid (Dosidicus gigas), Food Chem., 215, 256, 10.1016/j.foodchem.2016.07.177 Li, 2016, Observation of α-helical hydrogen-bond cooperativity in an intact protein, J. Am. Chem. Soc., 138, 1824, 10.1021/jacs.5b13140 Xia, 2018, Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths, Food Hydrocoll., 82, 135, 10.1016/j.foodhyd.2018.03.044 Iwasaki, 2003, Changes in rabbit skeletal myosin and its subfragments under high hydrostatic pressure, Int. J. Biol. Macromol., 33, 215, 10.1016/j.ijbiomac.2003.08.005 Shen, 2017, Different actions of salt and pyrophosphate on protein extraction from myofibrils reveal the mechanism controlling myosin dissociation, J. Sci. Food Agric., 97, 10.1002/jsfa.8212