Effects Of Ultra High Pressure And Hydrocolloids On The Properties Of Chicken Meat Gels

Consumers are favor of Chicken because of high protein and low fat. The qulity of meat was lowered because of short the growth cycle, which has aroused the concern of researchers. The study used hydrophilic colloid as a fat substitute in low-salt chicken meat gels, and introduced the high pressure technology into chicken meat ground processing, with a view to improving the quality of chicken meat gels. The objective of this study was to investigate the effects of pressurization conditions (pressure levels and holding times) sodium alginate (SA) and soybean protein isolated (SPI) on lighteness, pH, water-binding capacity and textural properties of chicken muscle gels(CMG)containing salt(1.0% NaCl) by the single factor and the multi-factor experiment.The results showed that (1).Pressure treatment of 100 MPa and 300 MPa was favor for yield of CMG Hardness, springiness and chewiness of CMG were increased significantly at up to 200 MPa. The changes about water-holding capacity (WHC) of the gel were not notable from 100 MPa to 400 MPa. Effects of holding times were less than that of pressurization levels on CMG. (2).Under non-pressurized and pressurized conditions, at all SA levels enhanced pH-value, and reduced CL significantly. Under the same conditions,≥0.6% SA increased evidently L*-value and WHC, but decreased springiness and cohesiveness.≥0.8%SA reduced hardness, chewiness of CMG. (3). At all SPI levels reduced CL of CMG., for non-pressurized and pressurized samples, increased (≥1.0% SPI) textural properties (≥1.5% SPI) of CMG. (4).The optimized technology of processing CMG containing SA and SPI was pressure 400 MPa, holding time 15 min, SA level 0.4% and SPI level 2.5%.