Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions.

The effects of high-pressure homogenization (HPH, 80 MPa, two cycles) and/or heat-treatment (80 °C, 30 min) modified chickpea protein (CP) on water- and fat-binding capacities, texture, color, and flavor attributes of reduced-phosphate (0.2 % sodium tripolyphosphate, STPP, w/w) pork meat emulsions (RPMEs) were evaluated. The results showed that either HPH or heat-treatment modified CP exhibited a considerable improvement in emulsion stability, textural attributes (hardness, cohesiveness, and chewiness), and b values (P < 0.05), promoted the formation of inorganic and organic sulfide compounds, and enhanced the umami, richness, and saltiness of RPMEs. Moreover, HPH + heat-treatment dual-modified CP showed superior enhancement effects on most technofunctional properties, thereby imparting the meat emulsion with quality characteristics comparable with high-phosphate control (0.4 % STPP, w/w). Hierarchical cluster analysis and partial least squares regression analysis suggested that the changes in technofunctional traits of RPMEs containing modified CP could be associated with rheological and structural modifications in meat emulsions. Theses alterations included enhanced viscoelasticity, elevated stabilization of internal water, reinforced aliphatic-residue hydrophobic interactions, strengthened intermolecular hydrogen and disulfide bonding, the uncoiling of α-helices concurrent with the formation of β-sheets and random coils, and an increased fractal dimension and decreased porosity of the gel networks. Therefore, HPH combined with heat-treatment modified CP is an intriguing phosphate substitute for developing reduced-phosphate meat products.