Texture and Microstructure of Enzyme-Treated Chicken Breast Meat for People with Difficulties in Mastication

Changes in texture, protein content, protein composition and microstructure of enzymatically softened chicken were investigated. This chicken meat was prepared for people with difficulties in mastication. Normally cooked chicken breast (NC) and homogeneous enzyme permeation (HEP)-treated chicken breast (HEPC) were compared in terms of firmness, fibrous texture and protein content. Protein composition and the microstructure of muscle fibers were examined by using SDS-PAGE and electron microscope. HEPC had less firmness than 1/11 of that of NC (P<0.001), more than 1.4 times of the protein content of restructured product and fibrous texture. HEPC had lower molecular weight due to the enzyme reaction as shown by SDS-PAGE. The structure of myofibrils in HEPC was maintained while the microstructure of the section was sponge-like, sparse and weak. By using the HEP method and controlling the enzyme reaction adequately, softening was attained while retaining fibrous texture of chicken. Practical ApplicationsWith these features, chicken made using the homogeneous enzyme permeation method is expected to expand the applicability of oral nutrition and help establish a new approach to nutritional management for people with difficulty masticating. This technology has already been used for food products named iEat (EN Otsuka Pharmaceutical Co., Ltd., Japan), which are produced for patients with masticatory difficulties.