Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical,structural, and gelling properties of myofibrillar protein from chicken wooden breast |
| |
| Affiliation: | 1. College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China;2. Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China;3. Shandong Zhucheng Waimao Co., Ltd, Zhucheng 262200, China;4. Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand;5. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China;6. Shandong New Hope Liuhe Group Co., Ltd. Qingdao 266061, China |
| |
| Abstract: | The effects of preheating to 50 ℃ and the subsequent application of high-intensity ultrasound (HIU, 20 kHz) at 200, 400, 600, and 800 W on the physicochemical, structural, and gelling properties of wooden breast myofibrillar protein (WBMP) were studied. Results suggested that the WBMP structure expanded to the balanced state at 600 W, and rheological properties exhibit that 600 W HIU (P < 0.05) significantly improved the storage modulus (G′) of WBMP. Notably, the WBMP gel (600 W) had the best hardness (65.428 ± 0.33 g), springiness (0.582 ± 0.01), and water-holding capacity (86.11 ± 0.83%). Raman spectra and low-field NMR indicated that 600 W HIU increased the β-fold content (37.94 ± 0.04%) and enlarged the immobilized-water proportion (93.87 ± 0.46%). Scanning electron micrographs confirmed that the gel was uniform and dense at 600 W. Therefore, preheating to 50 ℃ followed by HIU (600 W) helped form a superior WBMP gel. |
| |
| Keywords: | Wooden breast Myofibrillar proteins Preheating High-intensity ultrasound Gelation Microstructure |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
