Effect of Resting Time on Gel Properties of the Chicken Minced Meat Gel

被引：0
|
作者：
Tong J. [1 ]
Zhao L. [1 ]
Xia Y. [1 ,2 ]
Lu J. [1 ]
机构：
[1] College of Food Science, Southwest University, Chongqing
[2] Chongqing Special Food Programme and Technology Research Center, Chongqing
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 11期
关键词：
gel properties; minced meat gel; resting time; rheological properties; shear;
D O I：
10.13386/j.issn1002-0306.2023070006
中图分类号：
学科分类号：
摘要：
Chicken breast as the raw material was fully sheared and then the obtain minced meat was rested at 4 ℃ for different time (0~48 h). The thixotropy and rheological properties of the chicken minced meat was further analyzed, and the effect of resting time on the properties of the chicken minced meat gel was also investigated. The results showed that the chicken minced meat exhibited pseudoplasticity, thixotropy and weak gel properties (G'>G''), and the viscosity, thixotropy, elasticity (G') and viscosity (G'') of the chicken minced meat gradually increased with the increase of resting time. The cooking loss rate of the chicken minced meat gel significantly increased (P<0.05) with the increase of resting time. The water-holding capacity, chewiness and viscosity of the chicken minced meat gel rested for 24 h, the strength and hardness of the chicken minced meat gel rested for 12 h, and the elasticity of the chicken minced meat gel rested for 36 h showed a significant increase (P<0.05). The above results show that the thixotropic properties of the chicken minced meat obviously affect the gelling properties, and the resting treatment has the potential to adjust the processing properties and the quality of meat products. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.
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页码：72 / 78
页数：6
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