| Minced meat gel products are popular with consumers because they are nutritious and convenient to eat.Fat plays an important role in the quality of minced meat gel products,which can make them have better flavor and higher yield.Fat protects internal organs and improves human metabolism,but excessive fat intake can cause hypertension,hyperlipidemia and other adverse reactions in humans.Chicken breast is rich in goose muscle peptide,but the flavor of chicken minced meat gel products is single.Oratosquilla oratoria contains a variety of umami amino acids,delicious taste,and the functional peptides which contained in Oratosquilla oratoria have antioxidant,anti-cancer and other effects.Traditional minced meat product is high in fat and low in dietary fiber,which is not good for human health.Therefore,chicken breast and shrimp meat with low fat are chosen as the main raw materials to reduce the fat and enrich the flavor of minced meat gel products,but excessive reduction of fat content may affect the juiciness,flavor and other qualities of minced meat gel products.Inulin is a high quality water-soluble dietary fiber with prebiotic effect,its combination with water produces a creamy gel that can improve the quality of minced meat gel and balance the bad flavor caused by the reduction of fat,giving the low-fat minced meat gel products higher sensory quality and processing characteristics,however,there are few reports on the quality of minced chicken-Oratosquilla oratoria gels.The research and development of new low-fat and healthy minced chicken-Oratosquilla oratoria gel products will be of positive significance for the enrichment of minced meat gel products and the industrialization of high-quality minced meat in China.In this study,the mixed minced meat gels were made from chicken breast and Oratosquilla oratoria with the addition of inulin as a variable.The protein gel characteristics,protein intermolecular forces,secondary structure and volatile flavor composition of the minced chicken-Oratosquilla oratoria gels were analyzed by scanning electron microscopy,gel electrophoresis,fourier transform infrared spectroscopy,electronic nose combined with headspace solid-phase microextraction-gas chromatography and other instruments and research methods.The effects of different inulin addition on the protein gel characteristics,protein intermolecular forces,secondary structure changes and volatile flavor composition of chicken--Oratosquilla oratoria gels were investigated.By systematically studying and analyzing the changes of product characteristics and structure of complex food components during the formation of minced chicken-Oratosquilla oratoria gels,it provides a strong reference for the development of new low-fat chicken and Oratosquilla oratoria meat products,improvement of nutritional composition of minced meat gel products and wide application of inulin.The contents and results of the study are as follows.(1)When the inulin addition amount was 5.0%,it could significantly(P<0.05)improve the cooking yield,water retention,color value,hardness,elasticity,chewiness,sensory score,microstructure denseness and MHC and PM retention of minced chicken-Oratosquilla oratoria gels,and reduce the gelatinous properties of minced chicken-Oratosquilla oratoria gels;significantly(P<0.05)enhance the gel protein structural stability,resulting in tighter spatial structure,brighter color,more elastic texture and higher acceptability;however,excessive addition of inulin was detrimental to gel formation and reduced gel sensory quality;and inulin had no significant effect(P<0.05)on gel cohesiveness.The results of correlation analysis showed that there was a certain correlation among the indicators;the results of PCA showed that the contribution of chewiness to PC1,the contribution of steaming yield to PC2 and the contribution of cohesiveness to PC3 were the largest,and the total equation of comprehensive evaluation score of minced chicken-Oratosquilla oratoria gel was derived,and the comprehensive evaluation score of minced chicken-Oratosquilla oratoria gel was the highest when the addition of inulin was 5.0%.The highest evaluation score was obtained for the minced chicken-Oratosquilla oratoria gel at 5.0% inulin.(2)Adding inulin can improve the intermolecular force and the composition ratio of protein secondary structure of minced chicken-Oratosquilla oratoria gels.Inulin can delay the loss of sulfhydryl groups and inhibit the formation of carbonyl groups,and has a certain delaying effect on protein oxidation of minced chicken-Oratosquilla oratoria gels.The addition of inulin promoted the formation of hydrogen bonds in minced chicken-Oratosquilla oratoria gels,but the addition of inulin had no significant(P>0.05)effect on the formation of ionic bonds.hydrophobic interactions and disulfide bonds were highest at 5.0% of inulin addition and then decreased gradually.α-helix percentage showed a general trend of increasing and then decreasing,and β-fold percentage increased significantly at inulin addition below 5.0%(P<0.05).The percentages of β-turn and random curl showed a general trend of decreasing and then increasing.Excessive addition of inulin hindered the cross-linking and aggregation of proteins,which adversely affected the gel structure of proteins and led to the decrease of gel stability.(3)The flavor difference of minced chicken-Oratosquilla oratoria gels were mainly influenced by sulfides,terpenoids and methyl compounds,and the contribution of the first principal component of minced chicken-Oratosquilla oratoria gels flavor was closest to that of the blank group at 5.0% inulin addition.The addition of inulin increased the variety of volatile flavor substances in minced chicken-Oratosquilla oratoria gels.The volatile flavor substances of minced chicken-Oratosquilla oratoria gels with 0.0%,2.5%,5.0%,7.5%,10.0%,12.5% inulin additions were detected as 74,79,81,81,81,81 and 81.The addition of inulin was able to cause changes in the relative contents of flavor substances in minced chicken-Oratosquilla oratoria gels,among which aldehydes,alcohols,acids,esters and amines all tended to increase first and then decrease,while ketones,hydrocarbons and phenols mainly showed a decreasing trend. |
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