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

Abstract The effects of xanthan gum (0 and 0.3%) on the quality of low sodium (2.0, 2.4, 2.8, 3.2, 3.6, and 4.0%) salted beef and property of myofibril proteins (MP) extracted from salted beef were researched. Changes in the salting absorptivity, cooking loss, shear force, color and sensory analysis showed that xanthan gum had a positive effect on the quality of salted beef with low salinity (2.0, 2.4, and 2.8%). MP of salted beef treated with xanthan gum had higher solubility, lower hydrogen bond than that without it (P