Restructured ground chicken quality study by ultrasound combined with plasma protein treatment
文献类型： 外文期刊
作者： Wang, Lingjuan 1 ; Wang, Xiaowen 1 ; Qin, Xiaojuan 4 ; Wang, Zhe 1 ; Zou, Ye 1 ; Wang, Daoying 1 ; Xu, Weimin 1 ;
作者机构： 1.Minist Sci & Technol, State Key Lab Cultivat Base, Jiangsu Key Lab Food Qual & Safety, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing, Peoples R China
4.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
5.Nanjing Qinrun Biotechnol Co Ltd, Nanjing 210014, Peoples R China
关键词： Restructured ground chicken; Plasma protein; Ultrasound; Gumminess; Quality; Low-field nuclear magnetic resonance; spectroscopy
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）
ISSN： 2212-4292
年卷期： 2023 年 56 卷
页码：
收录情况： SCI
摘要： This study aims to explore the possibility of preparing and improving the quality of restructured ground chicken (RGC) by ultrasound treatment with plasma protein (URGCP). The results showed that the effects of factors on gumminess in URGCP were in the order of plasma protein addition amount > ultrasound power > ultrasound time. Moreover, the optimal conditions were as follows: ultrasound power of 190 W, ultrasound time of 15 min, and addition of plasma protein of 2.27% (w/w). The final gumminess of URGCP was increased by 7.96% over that of RGC. Under optimized process, the microstructure was enhanced and hardness of URGCP was decreased by 6.82% and the springiness of URGCP was increased 1.39 times than that of RGC. The water hold capability was also significantly improved. Hence, this study provided a practical basis for the application of ultrasound treatment and plasma protein in RGC processing.
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