He Yuanju, Zhang Chang, Zheng Yimei, Xiong Huaxing, Ai Chao, Cao Hui, Xiao Jianbo, El-Seedi Hesham, Chen Lei, Teng Hui
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China.
Pharmacognosy Group, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, 751 23 Uppsala, Sweden.
Food Chem X. 2023 Mar 5;18:100623. doi: 10.1016/j.fochx.2023.100623. eCollection 2023 Jun 30.
Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80℃ for 1 h. The differences in texture, water distribution and volatile flavor components among different groups （adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.
用70%乙醇从黑莓粉中分离出黑莓多糖。粗多糖由95.44%的葡萄糖、2.01%的阿拉伯糖、1.81%的半乳糖和0.74%的葡萄糖醛酸组成。鸡胸肉仅用不同浓度（1 g/kg、3 g/kg）的分离黑莓多糖以料液比1:3腌制24小时，并在80℃下煮1小时。研究了不同组（添加0、1、3 g/kg黑莓多糖）之间的质地、水分分布和挥发性风味成分的差异。结果表明，添加黑莓多糖可显著提高鸡胸肉的硬度，促进自由水向结合水的转化，对照组与添加不同浓度黑莓多糖的总体风味特征存在显著差异，且煮制鸡胸肉中挥发性风味物质的浓度降低。
