EFFECT OF SODIUM CHLORIDE ON THE PROPERTIES OF READY-TO-EAT PRESSURE-INDUCED GEL-TYPE CHICKEN MEAT PRODUCTS
EFFECT OF SODIUM CHLORIDE ON THE PROPERTIES OF READY-TO-EAT PRESSURE-INDUCED GEL-TYPE CHICKEN MEAT PRODUCTS
复制标题
氯化钠对即食加压凝胶鸡肉制品性能的影响
DOI：
10.1111/jfpe.12299
复制
发表时间：
2017
影响因子：
3
通讯作者：
Zhou Guanghong
中科院分区：
文献类型：
--
作者：
Guo Tianyue;Xue Siwen;Zou Yufeng;Han Minyi;Xu Xinglian;Zhou Guanghong
如今，肉制品越来越被消费者所接受。与热加工不同，肌肉蛋白质压力诱导凝胶化所需的盐含量尚不清楚。使用0.6%、0.8%、1.0%、1.2%和1.4%的氯化钠水平制备即食鸡胸肉产品，试图找到在40 ℃下通过600 MPa处理5 min的压力诱导凝胶所需的最低盐量，同时保持合适的物理化学和功能特性。随着盐含量的增加，白度和明度增加（P< 0.05），红度和黄度降低（P< 0.05），失水量减少（P< 0.05），硬度和咀嚼性等质构特性显著提高（P< 0.05），内聚性和回复性提高（P< 0.05）。盐含量大于1.2%时，三维网络结构形成良好。这些功能性质的变化可以通过凝胶微观结构和蛋白质二级结构组分之间的转化来解释（P< 0.05）。增加食盐含量对产品外观无显著影响（P> 0.05），但对风味、硬度和多汁性有显著影响（P< 0.05）。1.2%氯化钠含量是一般可接受的最低盐添加量。这些结果为工业生产提供了有益的指导，表明压力诱导肉制品中氯化钠的添加量应不低于1.2%。实际应用应优化加工参数，以应对压力肉制品不断增长的市场份额。600 MPa的高压具有生产即食肉制品的巨大潜力，但该应用所需的氯化钠量尚未确定。本研究以不同浓度氯化钠溶液对鸡胸肉进行加压处理，比较其理化特性与质构特性。本文提供的信息可以帮助行业通过一步高压加工生产低盐即食肉制品。
Pressurized meat foods are increasingly being accepted by consumers nowadays. Unlike in thermal processing, the salt content required for pressure‐induced gelation of muscle proteins is not clear. Sodium chloride levels of 0.6, 0.8, 1.0, 1.2 and 1.4% were used to prepare ready‐to‐eat chicken breast meat products in an attempt to find the minimum amount of salt necessary for pressure‐induced gels treated by 600 MPa at 40C for 5 min, while maintaining suitable physicochemical and functional properties. With the salt content increasing, values of lightness and whiteness increased (P< 0.05), redness and yellowness decreased (P< 0.05), water loss decreased (P< 0.05), textural properties such as hardness and chewiness were substantially augmented (P< 0.05), and cohesiveness and resilience were improved (P< 0.05). Three‐dimensional network structure was well formed with salt content of more than 1.2%. These changes in functional properties could be explained by the gel microstructures and transformations among the secondary structure fractions of proteins (P< 0.05). Increasing salt content had no effect on products' appearance (P> 0.05), but significantly influenced flavor, firmness and juiciness (P< 0.05). 1.2% sodium chloride content was the minimum salt addition for general acceptability. These results, which serve as a helpful guide for industrial production, indicate that a minimum of 1.2% sodium chloride should be added for pressure‐induced meat products.Practical ApplicationsProcessing parameters should be optimized in response to the growing market share of pressurized meat products. A high pressure of 600 MPa has a significant potential to produce ready‐to‐eat meat products, but the amount of sodium chloride needed for this application has not been identified. The present study focused on pressurized chicken breast meat with different concentrations of sodium chloride for comparing the physicochemical and textural properties. The information presented in this paper could help the industry to manufacture low‐salt ready‐to‐eat meat products by one‐step high‐pressure processing.