The influence of additives on properties of heat‐induced gels from salt‐soluble proteins extracted from goose

Pan, Daodong; Cao, Jinxuan; Wang, Lili; Zeng, Xiaoqun

doi:10.1111/j.1365-2621.2011.02822.x

Cited by 3 publications

(3 citation statements)

References 44 publications

(75 reference statements)

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“…The textural profile analysis (TPA) of cooked chicken meat breast meat batters was determined as described by Pan, Cao, Wang, and Zeng () with a slight modification. After cooling at 4C overnight, the cooked chicken breast meat batters were placed at 20C for 2 hr.…”

Section: Methodsmentioning

confidence: 99%

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Effect of gellan gum on functional properties of low‐fat chicken meat batters

Liu

et al. 2018

Journal of Texture Studies

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The effects of substituting pork back‐fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G′) of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G′ of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G′ of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF‐NMR revealed that T21 and T22 were significantly increased (p < .05) with increasing the water and gellan gum content while P21 and P22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back‐fat. Practical applications Emulsion‐type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water‐holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low‐fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back‐fat. LF‐NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back‐fat to produce low‐fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand.

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Section: Methodsmentioning

confidence: 99%

“…The textural profile analysis (TPA) of cooked chicken meat breast meat batters was determined as described by Pan, Cao, Wang, and Zeng (2012) A 50 mm parallel steel plate geometry with a 0.5 mm gap was used.…”

Section: Texture Profile Analysismentioning

confidence: 99%

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Liu

et al. 2018

Journal of Texture Studies

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“…Texture profile analysis (TPA) was determined using a TA-XT2i Plus texture analyzer (Stable Micro System Co., Godalming, UK) equipped with a cylindrical probe (a 50 mm diameter) according to the method of Pan et al [25]. Ten heated pork batter samples (2.0 cm height and 2.5 cm diameter) per formulation were compressed twice to 50% of the original height.…”

Section: Texture Profile Analysis and Gel Strengthmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Liu

et al. 2020

Asian-Australas J Anim Sci

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Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

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Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface

Han

Sun

et al. 2021

Food Hydrocolloids

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The influence of additives on properties of heat‐induced gels from salt‐soluble proteins extracted from goose

Cited by 3 publications

References 44 publications

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Effect of gellan gum on functional properties of low‐fat chicken meat batters

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface

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