| The gel-forming characteristic of myofibrillar proteins are essential to the development of muscle-based products in that it contributes to textural properties, shaping the product, retaining water, and holding other food components in the products. Currently, the contents of sodium chloride is high in the majority of gel products in our country. However, the intake of sodium excessively will give a negative impact on human health. However, reducing the amount of sodium chlorite directly will not only affect the sensory salinity of the product, but also make the meat of gels poor water retention and poor gel strength, which will directly affect the quality of the product. Therefore, the problem should be quickly solved is to reduce the salt content of gels meat products while ensuring good quality. However, there have been few reports about how to improve the properties of low-sodium chicken breast myofibrillar gel in our country. In this paper, myofibrillar proteins of chicken breast muscle were studied. The properties of the protein gels were studied at different concentration of sodium chlorite (0.1-0.6mol/L). Based on this studied, we also studied how to improve the gel properties at low sodium chlorite concentration by combined of potassium chloride, seaweed powder and sodium citrate. The objective of this study was to investigate how to improve the processing technology and provide a theoretical basis on how to improve the quality of meat products in gels. Main contents and results were as follows:1Study on gel properties of chicken myofibrillar proteins (MPs) at different concentration of sodium chlorite The effects of different concentration of sodium chloride (0.1-0.6mol/L) on water holding capacity (WHC), hardness, water molecular relaxation time (T2), rheological properties and microstructure were studied. The results showed the WHC and hardness of gel is low when the concentration of sodium chloride is low (<0.2mol/L). The WHC and hardness of gel increased significantly (p<0.05) when the concentration of sodium chloride reached0.3mol/L. When the concentration of sodium chloride reached0.5mol/L, the WHC and the hardness were the maximum. The results showed the NMR decay curve was fitted to three component which are attibuted to bound, immobile and free water state. The results showed that the T22shifted higher relaxation times with increasing sodium chloride concentration. The G’has significantly difference when the concentration of sodium chloride is different. The results showed that the gel microstructure had polymer when the concentration of sodium chloride is low (<0.2mol/L). The microstructure of MPs gel is ordered when the concentration of sodium chloride is0.5mol/L. These results indicate that the gel is poor when the concentration of sodium chloride is low (<0.2mol/L), with increasing sodium chloride concentration, the gel network structure formed and the gel network becomes more dense. The microstructure of MPs gel is ordered when the concention of sodium chloride is0.5mol/L. To sum up, the gel properties is poor when the concentration of sodium chloride is low (<0.2mol/L), the gel properties become better with the increasing of sodium chloride, when the concentration of sodium chloride is0.5mol/L, the gel WHC and gel strength are the best.2Effects of potassium chloride, seaweed powder and sodium citrate on gel properties of chicken MPsThe WHC, hardness, water molecular relaxation time (T2), rheological properties and microstructure were studied at different proportion of potassium chloride that substitutes of sodium chloride. Compared to the control (0%), the WHC and gel strength of treatment group (10%,20%,30%,40%) is higher, but the difference is not significant (p>0.05).The effects on water molecular relaxation time (T2), rheological properties and microstructure of chicken MPs is not significently at different proportion of potassium chloride that substitutes of sodium chloride.When the concentration of sodium chloride is low (<0.2mol/L), the WHC and hardness of gel increased significantly (p<0.05) when the concentration of seaweed powder increased. However, no further changes were observed for the WHC and hardness when the concentration of seaweed powder increased from6%to8%. The results showed that the seaweed powder has a significant influence on T22, the position of the major relaxation component clearly shifted towards shorter relaxation. Considering the above results, and taking into account the actual production that the added amount of seaweed powder should not be too much, the most suitable proportion is4%-6%.When the concentration of sodium chloride is low (<0.2mol/L), the WHC and hardness of chicken MPs gel increased significantly (p<0.05) with the adding of sodium citrate. The WHC and hardness reached a maximum when the amount of sodium citrate is0.6%. The T22clearly shifted (p<0.05) when the sodium citrate added. The T22shifted shorter relaxation times with the adding of the sodium citrate. The peak area fraction of T22increased and the peak area fraction of T23decreased, which indicating increase of water proton mobility and revealed that the increased WHC. Considering the above results, and taking into account the actual production that the sodium citrate has sodium elements, the most suitable proportion is0.4%.3Effects of potassium chloride, seaweed powder and sodium citrate on the quality of chicken sausagesPotassium chloride, sodium citrate and seaweed powder were employed together in chicken sausages to reduce the sodium contents of the chicken sausages by partical substitute of sodium chloride. By orthogonal test, the best combination is as follows:the proportion of potassium that substitute of sodium chloride is20%, the concentration of sodium citrate is0.4%, the concentration of seaweed powder is6%. This reduces the sodium chloride from the contents of2%to1.2%(nearly0.2mol/L). The sensory evaluation test showed the quality of the above product is within an acceptable level. |
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