Study On The Mechanism Of Quality Formantion Of Low-salt Chicken Breast Batters With Seaweed

The Eucheuma spinosum is rich in polysaccharides and cellulose and belongs to the high dietary fiber foods.High pressure processing(HPP)is a new type of non-thermal processing technology,which plays an important role in improving the quality of meat products.This study based on the application potential of Eucheuma spinosum and HPP in meat products and in order to improve the nutritional value and quality characteristics of chicken breast,the effects of different proportions of Eucheuma spinosum on the gel properties and rheological properties of chicken breast meat were investigated in this paper.Based on this,the effect of salt addition on the quality of chicken breast with Eucheuma spinosum was studied.By analyzing the related indicators to provide the theoretical support for low-salt meat products.Other than,the effects of HPP on the quality of chicken breast with seaweed were studied,and explore its mechanism of action to provide a theoretical basis for the application of Eucheuma spinosum and HPP in the low-salt meat products industry.(1)The gelation and rheological properties of chicken breast batters as affected by the addition of Eucheuma spinosum were evaluated with respect to changes in color,water-holding capacity,texture characteristics,gel strength and storage modulus(G).The results showed that L*and W values of chicken breast batters significantly decreased with increasing addition level(P<0.05),while 0.4%Eucheuma spinosum added improved a*value and water-holding capacity significantly.Moreover,addition of Eucheuma spinosum increased hardness,springiness,cohesiveness,gumminess and chewiness value,and decreased adhesiveness value,as well as enhanced gel strength.Dynamic rheological measurements indicated that G’ value of chicken breast batters initially slowly,then rapidly decreased,and finally steeply increased with increasing temperature from 20 to 46℃,then to 56℃ and finally to above,respectively.G’value significantly increased during cooling.The final G’,value increased with increasing addition level.This study showed that addition of Eucheuma spinosum could increase the gelation and rheological properties of chicken breast batters and consequently improve product quality.(2)In order to reduce the salt content in chicken breast with seaweed and prepare the low-salt meat products,such indicators as pH,color,emulsion stability,salt-soluble porteins,cooking lose,freezing-thawing stability,texture characteristic,water-holding capacity,LF-NMR spin-spin relaxation time(T2)and microstructure were studied.The results revealed that pH,L*and W values decreased while 1.5%salt could improve a*values significantly(P<0.05)with increasing salt.Increasing salt resulted in a greater degree of quality,as evidenced by lower cooking and freezing-thawing lose,higher water-holding capacity and contents of salt-soluble porteins,as well as the better texture characteristic.Low-field nuclear magnetic resonance data suggested that salt might decrease the T22 values.The scanning electron microscopy images revealed that proper salt produced a dense network structure with small cavities.Overall,the addition of a proper amount of salt could improve the quality of chicken breast batters with seaweed.The Eucheuma spinosum have a great influence for the production of low-salt meat products.(3)In order to explore the effect of high pressure processing(HPP)on the quality of chicken breast batters,such indicators as color,salt-soluble proteins(SSP),cookong loss,water holding capacity,freezing and thawing stability,texture characteristics and rheological properties was studied.The results showed that L*and W values decreased firstly and then increased,the lowest was at 200 MPa.The a*value increased gradually with increasing pressure.The pressure from 100 to 300 MPa had no significant influence on the salt-soluble proteins(SSP)(P>0.05)while salt-soluble proteins(SSP)decreased significantly(P<0.05)with a higher pressure than 300MPa.Increasing pressure resulted in a lower degree of cooking loss and freezing and thawing loss.The hardness and springiness increased firstly and then decreased with the increase of pressure(P>0.05),and reached the highest value at 200～300 MPa.Compared with the control group,HPP can improve the storage modulus(G’)and phase angle(δ)of chicken batters with Eucheuma spinosum.5～15 min pressure treatment had no significant effect on the quality of chicken batters with Eucheuma spinosum(P>0.05).The hardness and springiness were destroyed when the holding time was prolonged to 25 min.This study showed that HPP can improve the quality of low-salt chicken batters with Eucheuma spinosum.(4)In order to futher confirm the role of high pressure processing(HPP)in this regard,low field nuclear magnetic resonance and Raman spectroscopy were used to explore the effect of Eucheuma spinosum and HPP on water migration,protein conformation and microstructure in chicken batters.The results showed that water holding capacity,surface hydrophobicity and reactive sulfhydryl group content could significantly increase as the pressure increased(P<0.05),while the peak ratio of T22(bound water)was decreased(P>0.05).The result of Raman spectroscopy found that the wave peak of amide I shifted to higher wave peak with the increased pressured and the protein secondary structure changed.-OH stretching vibration(3100-3500 cm-1)was shifted to higher wavenumbers and the number of hydrogen bonds in a water molecule was increased.The scanning electron microscopy images revealed that proper pressure produced a dense network structure with small cavities.The water holding capacity,surface hydrophobicity,reactive sulfhydryl group conten and the wave peak of amide I were higher than 0%when added 0.4%Eucheuma spinosum.The secondary structure composition changed significantly,β-sheet,β-turn and random coil content was significantly(p<0.05)increased with a-helix content decreased.Overall,the addition of Eucheuma spinosum and HPP could change the moisture status,secondary structure,tertiary structure and microstructure of chicken proteins,as well as provide a theoretical support for the application of HPP in low-salt seaweed chicken breast.