Journal
FOOD CHEMISTRY
Volume 358, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129873
Keywords
Ultrasound; Potassium alginate; Meat quality; Gel properties; Myofibrillar protein
Funding
- China Agriculture Research System [CARS-41]
- National Natural Science Foundation of China [31901612]
- Natural Fund of Jiangsu Province [BK20180300]
- Agricultural Science and Technology Innovation Fund Projects of Jiangsu Province [CX (18)1006]
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The study demonstrated that the low addition of potassium alginate treatment improved the texture of 300-days-old chicken breast, reduced liquid loss, increased the solubility of myofibrillar protein, and optimized gel properties.
This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The results showed that UPA group exhibited lower liquid loss and optimized texture correlated with the formed water barrier and damaged myofibrils. UPA reduced the MP size and increased its solubility, and the decreased myosin thermostability and dissociated actomyosin reduced heating time for improved texture. UPA improved the gel strength, elastic modulus and ordered-arrangement of network. During gelation, the aggregation of myosin head was weakened and cross-linking of myosin tail and PA molecules was enhanced by hydrophobic interactions. UPA further inhibited the formation of disulfide bonds of myosin head and increased gel firmness. The lower myosin gelling temperature thus accelerated gel formation, and enhanced protein association with PA molecules facilitated the better gel performance.
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