Xing Tong, Xu Ying, Qi Jun, Xu Xinglian, Zhao Xue
College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Joint International Research Laboratory of Animal Health and Food Safety, National Experimental Teaching Demonstration Center of Animal Science, Nanjing Agricultural University, Nanjing 210095, China.
Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, 230036, China.
Food Chem. 2021 Jun 15;347:129031. doi: 10.1016/j.foodchem.2021.129031. Epub 2021 Jan 10.
The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that HIU effectively enhanced the water holding capacity (WHC) of WB at 1% and 2% NaCl, and enabled WB to obtain better WHC than the normal. The thermal stability of WB was affected by HIU, and the difference of G' between WB and normal was reduced at 2% NaCl. HIU continuously decreased the particle size of WB at 1% NaCl, whereas opposite trends were observed at 2% NaCl. In addition, HIU transformed α-helix structure of WB to random coil at 1% NaCl, whereas to β-sheet structure at 2% NaCl. Overall, HIU can be utilized to improve the gelation properties of WB meat with the potential to produce low- and common-salt gel-type meat products.
本研究旨在探究不同高强度超声（HIU）振幅对用1%和2%氯化钠制备的木鸡胸肉（WB）肉糜凝胶特性的影响。结果表明，HIU有效提高了1%和2%氯化钠条件下WB的保水能力（WHC），并使WB获得比正常情况更好的WHC。WB的热稳定性受HIU影响，在2%氯化钠条件下，WB与正常情况之间的G'差异减小。在1%氯化钠条件下，HIU持续降低WB的粒径，而在2%氯化钠条件下观察到相反的趋势。此外，在1%氯化钠条件下，HIU将WB的α-螺旋结构转变为无规卷曲结构，而在2%氯化钠条件下转变为β-折叠结构。总体而言，HIU可用于改善WB肉的凝胶特性，具有生产低盐和普通盐凝胶型肉制品的潜力。
