Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure
文献类型： 外文期刊
作者： Zhang, Jin 1 ; Zhu, Lyuhan 1 ; Li, Huanhuan 1 ; Tang, Honggang 1 ; Yang, Huijuan 2 ; Zhao, Ke 1 ; Kong, Fanbin 3 ; Yin, Tao 4 ; Yao, Qing 5 ; Chen, Lihong 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Zhejiang Russia Joint R&D Ctr Nutr & Hlth FoodsGr, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China
2.China Jiliang Univ, Coll Standardizat, Hangzhou 310018, Zhejiang, Peoples R China
3.Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA
4.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
5.Fotile Grp, Zhejiang Prov Key Lab Integrat Hlth Smart Kitchen, Ningbo 315336, Zhejiang, Peoples R China
关键词： Low-salt meat batter gel; Micro-/nano-scaled chicken bone; Gel property; Water distribution; Small-size effect; Gel network
期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）
ISSN： 0308-8146
年卷期： 2022 年 373 卷
页码：
收录情况： SCI
摘要： The effect and mechanism of micro-/nano-scaled (MCB/NCB) chicken bones on improved gel properties of low salt (0.5%) pork batters (LSPB) were investigated. Results showed that the Ca2+ released from MCB/NCB induced protein conformational transition of LSPB from alpha-helix and beta-turn to random coil, which facilitated the orderly protein aggregation, resulting in the formation of denser and more uniform gel network. The better-organized gel network not only improved the textural properties and gel strength, but also contributed to the cooking loss reduction, water release decline, water state transition from free water into more immobilized water, and proton density increase, resulting in better sensory attributes. NCB showed more preferable effects on the property improvement of LSPB gels than MCB, because of its smaller particle size, less redness and yellowness, higher dispersibility, and higher Ca2+ release. This study could help promote the high-value utilization of poultry byproduct bones and development of low-salt meat products.
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