Details

Autor(en) / Beteiligte

• Wang, Jiachen
• Li, Jian
• Wang, Rui
• Xu, Fei‐Yue
• Zeng, Xin‐An

Titel

Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields

Ist Teil von

• International journal of food science & technology, 2022-02, Vol.57 (2), p.791-800

Ort / Verlag

Oxford: Wiley Subscription Services, Inc

Erscheinungsjahr

2022

Link zum Volltext

Quelle

Wiley Online Library

Beschreibungen/Notizen

• Summary Frozen poultry meat is the most widely consumed animal‐based food. However, water loss often leads to quality loss of poultry meat. Therefore, the present study sought to investigate the combined effect of calcium chloride (CaCl2) and pulsed electric fields (PEF) treatment on chicken breast meats and the mechanisms underlying protein degradation. The results showed that the synergistic effect was superior to the single treatment. Compared with the untreated group, the combination of CaCl2 and PEF increased water holding capacity of chicken breast meats by 16.61% and decreased cooking loss by 28.93%. Low‐field nuclear magnetic resonance (LF‐NMR) results indicated that the synergistic treatment promoted water molecules' binding capacity in myofibrils of poultry meat, which exhibited higher immobilised water. Additionally, the combination of CaCl2 and PEF led to increased degradation of proteins of high‐molecular weight and surface hydrophobicity of myofibrillar protein. Furthermore, the extension of the protein molecule and microenvironmental changes promoted interaction between protein and water. In conclusion, the synergistic treatment of CaCl2 and PEF enhanced water retention and improved physicochemical properties of the myofibrillar protein in chicken breast meats. The methods from chicken breast meats to myofibrillar protein on WHC.