Effect of Addition of Soy Protein Isolate on the Gelation Properties of Low-salt Wooden Chicken Breast Meat Batter

被引：0
作者：
Zhao Z. [1 ]
Xing T. [1 ]
Zhao X. [1 ]
Xu X. [1 ]
机构：
[1] Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Na
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 06期
关键词：
Gelation properties; Low-salt; Soy protein isolate; Wooden breast meat;
D O I：
10.7506/spkx1002-6630-20210417-242
中图分类号：
学科分类号：
摘要：
The purpose of this work is to study the effect of addition of soy protein isolate (SPI) at 0%, 1% and 2% on the gelation properties of low-salt and normal-salt (1% and 2%, respectively) wooden chicken breast meat batters. Normal chicken breast meat batter was set as a control. Textural properties, color characteristics, cooking loss, water distribution and secondary structure of heat-induced gels from chicken breast meat were measured. The results indicated that different NaCl contents had more significant effects on the heat-induced gel hardness and cooking loss of wooden breast meat than normal meat. No significant variation in gel harness was found between wooden chicken meat batter with 2% SPI and normal meat batter without added SPI (P > 0.05), whereas addition of 2% SPI caused a significant decrease in gel whiteness(P < 0.05). Meanwhile, the T22 relaxation time of immobile water of both wooden and normal meat batters was shorten(P < 0.05) by salt or SPI addition. Despite barely affecting protein secondary structure in normal meat, SPI led to conformational transformation of proteins in wooden chicken breast from an ordered (α-helix and β-sheet) to a disorder state(β-turn and random coil). In conclusion, addition of SPI can improve the textural properties and water-holding capacity of low- and normal-salt wooden breast meat batters by modifying protein structural properties and promoting water retention in heat-induced protein gels. © 2022, China Food Publishing Company. All right reserved.
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页码：49 / 56
页数：7
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