Effects Of Oils On Quality Of PSE-like Chicken Sausage

PSE-like chicken has a soft texture,a pale surface,and poor water retention,which seriously affects the quality of chicken meat products and deep-processed products,causing huge economic losses.The methods to improve the quality of PSE-like chicken have limitations,mainly including mixing raw meat,adding non-meat additives,and using new equipment.Oil is an indispensable raw material in the deep processing of meat products.It can act as filling particles or interact with meat proteins to improve product quality.This paper intended to establish a classification criterion for PSE-like chicken meat by comparing the functional characteristics of PSE-like poultry and normal poultry meat,and to discuss the rule and mechanism that how oil types and the amount of oil affect the quality of the PSE-like chicken meat sausage,the model system of PSE-like chicken meat paste and gel.The main results were shown as follows:（1）Compared with normal meat,PSE-like chicken meat had higher brightness value（L^*）and drip loss;lower pH,total protein content,and salt-soluble protein extraction;but oil content was not different.The thermal transition peak temperature of myosin and sarcoplasmin of PSE-like chicken protein was earlier than that of normal meat,which meant the thermal stability of protein was reduced,while the thermal transition peaks of connective tissue and actin did not change significantly.There was no significant difference in sarcoplasmic protein and total soluble protein on SDS-PAGE of PSE-like chicken compared with normal meat.The classification criteria for the establishment of chicken breast were:PSE-like meat:L^*≥56,pH₂₄<5.7;Normal meat:50<L^*<56,5.7≤pH₂₄<6.1.（2）Response surface experiment was used to study the effect of oil on meat quality of PSE-like chicken.When the normal chicken mass fraction was 0%,the type of oil was sunflower oil,and the amount of oil added was 8.0%,the sensory scores and cooking losses of chicken meat sausages achieved the optimal values of 83.18±11.57 and 5.90±0.41%respectively.The correlation analysis showed that the hardness of the chicken sausage was positively correlated with the sensory score,and the resilience was negatively correlated with cooking loss.（3）Oils could affect the distribution and size of oil droplets in meat paste systems,and reduce the differences of rheological characteristics and color between PSE-like and normal chicken meat paste.The thermal stability of PSE-like chicken meat protein decreased,and the storage modulus（G’）increased at the valley value and G’weakened at the end of heating.Due to better dispersion and oxidation resistance of peanut oil,compared with sunflower oil and lard,it could better improve the rheological properties of meat emulsion.With the increase of the amount of peanut oil added,the G’of chicken meat tended to decrease.Raman spectroscopy analysis showed that oil could improve the quality of PSE-like chicken meat by affecting the secondary structure and microenvironment of PSE-like chicken prion protein.（4）When no oils was added,the PSE-like chicken meat gel showed an aggregated state compared with the normal group,showing a higher L^*and lower chewiness.Oil as a filler particle distributed with the protein in the gel network of PSE-like chicken,which reduced the differences in color,water and oil retention,and textural properties between the PSE-like gel and the normal group.When the amount of peanut oil added was 8%to 12%,there was no significant difference in L^*,water and oil retention,hardness,elasticity and cohesiveness between the PSE-like chicken gels and the normal gels,which significantly improved the quality of PSE-like chicken meat gel.Raman spectroscopy analysis showed that oils could improve the quality of PSE-like chicken meat gel by affecting the secondary structure and microenvironment of its protein.