Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate
文献类型： 外文期刊
作者： Shi, Haibo 1 ; Zhou, Ting 1 ; Wang, Xin 1 ; Zou, Ye 1 ; Wang, Daoying 1 ; Xu, Weimin 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
3.State Key Lab Breeding Base, Key Lab Food Qual & Safety Jiangsu Prov, Nanjing 210014, Peoples R China
关键词： Ultrasound; Potassium alginate; Meat quality; Gel properties; Myofibrillar protein
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 358 卷
页码：
收录情况： SCI
摘要： This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The results showed that UPA group exhibited lower liquid loss and optimized texture correlated with the formed water barrier and damaged myofibrils. UPA reduced the MP size and increased its solubility, and the decreased myosin thermostability and dissociated actomyosin reduced heating time for improved texture. UPA improved the gel strength, elastic modulus and ordered-arrangement of network. During gelation, the aggregation of myosin head was weakened and cross-linking of myosin tail and PA molecules was enhanced by hydrophobic interactions. UPA further inhibited the formation of disulfide bonds of myosin head and increased gel firmness. The lower myosin gelling temperature thus accelerated gel formation, and enhanced protein association with PA molecules facilitated the better gel performance.
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