Effect of Resting Time on Gel Properties of the Chicken Minced Meat Gel

Chicken breast as the raw material was fully sheared and then the obtain minced meat was rested at 4 ℃ for different time (0~48 h). The thixotropy and rheological properties of the chicken minced meat was further analyzed, and the effect of resting time on the properties of chicken minced meat gel was also investigated. The results showed that the chicken minced meat exhibited pseudoplasticity, thixotropy and weak gel properties (G'>G''), and the viscosity, thixotropy, elasticity (G') and viscosity (G'') of the chicken minced meat gradually increased with the increase of resting time. The cooking loss rate of the chicken minced meat gel significantly increased (P<0.05) with the increase of resting time. The water-holding capacity, viscosity and chewiness of the chicken minced meat gel rested for 24 h, the strength and hardness of the chicken minced meat gel rested for 12 h, and the elasticity of the chicken minced meat gel rested for 36 h showed a significant increase (P<0.05). The above results show that the thixotropic properties of chicken minced meat obviously affect the gelling properties, and the resting treatment has the potential to adjust the processing properties and the quality of meat products.