添加海藻粉对鸡肉肌原纤维蛋白低钠热凝胶特性的影响
详细信息Effects of partial replacement of NaCl by edible seaweeds powder on the heat-induced gelation of chicken myofibrillar proteins
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摘要: 研究海藻粉的添加比例(0、2%、4%、6%、8%)对低食盐含量(0.2mol/L)条件下鸡胸肉肌原纤维蛋白的热凝胶强度和保水性的影响,并对流变学特性和T2弛豫时间进行分析,以探索低钠条件下肌原纤维蛋白热凝胶特性的改善途径。实验结果表明:添加海藻粉能显著提高(p<0.05)肌原纤维蛋白低钠热凝胶的强度和保水性,在添加量为8%时分别达到最大值58.42g和88.3%;随着海藻粉添加量的增加,贮能模量G’呈现的初始值和终值均显著增大(p<0.05),同时T22向快的弛豫方向移动。对实验结果进行主成分分析表明,海藻粉的最适添加比例为4%～6%。Abstract: The effects of edible seaweeds powder on low sodium (0. 2mol/L) myofibrillar protein gel were studied. The myofibrillar protein was added with different concentrations (0, 2%, 4%, 6%, 8%) of seaweeds to examine the low sodium myofibrillar protein gel characteristics, including hardness, water-holding capacity and rheological properties, and the T2 relaxation time of myofibrillar protein heat-induced gel was investigated. The objective was to explore the ways of how to improvement the myofibrillar protein thermal gelation characteristics under low sodium conditions . The results showed that the gel hardness and water-holding capicity increased as the contents of seaweed increased. As the contents of seaweed reached 8%, the maximum is 58. 4g and 88. 3%, respectively. The rheological properties was significantly affected by the added seaweeds contents. Significant effect of addition of seaweeds powder was observed on the relaxation times of the T22, where samples containing seaweeds powder revealed a significant shorter relaxation time compared to samples without seaweeds. The principal component analysis showed that the optimal contents of seaweed powder that added in low-sodium chicken myofibrillar protein was 4% ~ 6%.
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