Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan)

•WHC and cooking loss results revealed good retention with added κ-carrageenan.•Cohesiveness and springiness were improved with added κ-carrageenan.•SEM demonstrated an observable gel network in the structure upon κ-carrageenan addition.•LA gellan and κ-carrageenan at 0.5% (w/w) showed high in vitro protein digestibility.