This study aimed to investigate the effects of phosphorylated-ovalbumin (P-OVA) at different concentrations (0.5% and 1.0%) on the gel properties of pork myofibrillar protein (MP). The results showed that the textural properties such as gel hardness, cohesiveness, springiness and chewiness were improved with P-OVA addition at 0.5%. The water holding capacity (up to 75.89%) and gel strength (up to 168.56 g·mm) of MP gel were markedly increased after P-OVA addition. The absolute value of zeta potential reached 13.85 mV and maximum hydrophobicity...
