Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure

The effect and mechanism of micro-/nano-scaled (MCB/NCB) chicken bones on improved gel properties of low salt (0.5%) pork batters (LSPB) were investigated. Results showed that the Ca2+ released from MCB/NCB induced protein conformational transition of LSPB from alpha-helix and beta-turn to random coil, which facilitated the orderly protein aggregation, resulting in the formation of denser and more uniform gel network. The better-organized gel network not only improved the textural properties and gel strength, but also contributed to the cooking loss reduction, water release decline, water state transition from free water into more immobilized water, and proton density increase, resulting in better sensory attributes. NCB showed more preferable effects on the property improvement of LSPB gels than MCB, because of its smaller particle size, less redness and yellowness, higher dispersibility, and higher Ca2+ release. This study could help promote the high-value utilization of poultry byproduct bones and development of low-salt meat products.

Automated summary

The addition of micro-/nano-scaled chicken bones can improve the gel properties of low salt pork batters, resulting in enhanced texture, reduced cooking loss, and better sensory attributes. Nano chicken bones show more preferable effects on gel property improvement than micro chicken bones due to their smaller particle size, less redness and yellowness, higher dispersibility, and higher Ca2+ release.