The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat

The effect of various ingredients such as sodium chloride (NaCl), sodium tripolyphosphate (STPP) and beta-glucan (BG) on the biochemical properties of chicken breast proteins during temperature assisted high pressure processing was studied. Total protein solubility revealed that 600 MPa pressure and 40 degrees C are critical for the denaturation of proteins in STPP samples. Increase in reactive sulfhydryl groups with pressure indicate the exposure of buried sulfhydryl groups. Hydrophobicity and sulfhydryl contents revealed that hydrophobic interaction and disulphide bond formation are responsible for gel formation. The study revealed that 40 degrees C and 400/600 MPa pressure is optimum for high pressure processing of chicken breast meat. Addition of beta-glucan with reduced NaCl and in the absence of sodium tripolyphosphate could produce gels with similar properties to those with 2.5% NaCl addition. Hence it is proposed that beta-glucan can be used to reduce NaCl content of chicken products produced by temperature assisted high pressure processing. (C) 2011 Elsevier Ltd. All rights reserved.