Optimization of Gel Quality of Pig Skin Jelly by Adding Polysaccharides and Calcium Chloride
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Abstract:
In order to study the effect of adding polysaccharides (gellan gum and inulin) and CaCl2 on the gel quality of pig skin jelly, the hardness, springiness, melting point and sensory score were used as response value in the single factor experiment, then box-behnken response surface analysis was used to establish the regression equation of sensory score to get the optimal value. The results showed that the addition of gellan gum increased the melting point, hardness and springiness of pigskin jelly, the addition of CaCl2could promote gellan gum to increase the melting point of pigskin jelly, and the addition of inulin improved mouthfeel. Overall, adding gellan gum, inulinand CaCl2 into the pig skin jelly increased the sensory score (unoptimized: 7.58, optimized: 8.85). Conclusion: the optimal addition conditions were 0.45 g/100 g of gellan gum, 0.06 g/100 g of CaCl2, and 3.77 g/100 g of inulin. And the predicted sensory score of the pig skin jelly was 8.91. Conclusion: under these conditions, the actual sensory score of the optimized pig skin jelly was 8.85, which was close to the predicted value. Moreover, the hardness, springiness, and melting point of the optimized pig skin jelly were 340.08 g, 0.92 and 43.4 ℃, respectively, and its microstructure was more compact. Therefore, it is feasible to improve the quality of pig skin jelly by adding gellan gum, inulin and CaCl2. This study provides a reference for further processing of pig skin jelly and development of related products.
