| At present, the Western-style meat product, especially functional meat product, is becoming a new favorite meat market, and low-fat, low-salt and low-temperature become a trend in meat product processing. Chicken have become the second largest meat in the world, also in China, and fine and further processing for chicken is a ultimately development trend, but there is a phenormenon on the market that some meat products have too much fat substitude instead of fat. In this study, sodium caseinate and modified starch, the two polymer hydrophilic colloid as fat substitude, based on low salt, the high hydrostatic pressure(HHP) is introduced into minced chicken product processing in order to improve the quality of minced chicken product. Firstly, the single-factor test was used to study the effects of pressure conditions, sodium caseinate and modified starch addition on the water-holding capacity(WHC), texture characteristics, gel strength, color and ultrastructure; secondly, the water-holding capacity of minced chicken product with compound hydrophilic colloid was improved under the HHP by response surface method(RSM).The results showed that: (1)The lowest cooking loss(CL) of minced chicken product, with 1.5% sodium caseinate, can be attained in the range of pressure from 200 to 300MPa, and in the holding time from 20 to 30min; the WHC reached the best at the level of 300MPa; with the pressure rising, the hardness, chewiness and gel strength first increased and then decreased, texture characteristics achieved the best from 400 to 600MPa, and the best gel strength at 500MPa; these properties above had the similar trend with the increasing holding-time, they all can reach the greater and stable value after 10min; no matter pressurized or not, both texture and gel strength of samples with sodium caseinate decreased unsignificantly; on the whole, the lighteness increased with pressure rising or holding-time extended, and chroma just the opposite, while the whiteness decreased with the addition ircreasing; there are significant relevance between WHC and hardness or chewiness(p<0.01), their fit regression equations are as follwowa, respetively: Y=-8.7×10-7X2+0.018X+0.302 and Y=-1.12×10-6X2+0.019X+15.08. (2)With the pressure rising and holding-time extending, the variation trend of all properties of minced chicken product adding 4% modified starch, basically was in line with the samples with sodium caseinate; however, with the modified starch increasing, all properties gradually changed for the better, for example, the CL droped evidently at 300MPa with only 2% addition; likewise, there are significant relevance between WHC and hardness or chewiness, their fit regression equations are as follwowa, respetively: Y=-8.64×10-7X2+0.014X+40.168 and Y=-6.34×10-7X2+0.010X+56.641, this illustrated that it would achieve the best rate of WHC, meanwhile it also reached the best texture properties.(3)All comprehensive evaluation showed that the primary and secondary order that affect the WHC of minced chicken products are as follows: pressure>modified starch addition>sodium caseinate addition>holding-time, and its corespongding sigle-factor optimum condition are: at 300MPa, 20min, sodium caseinate level 1.5%, modified starch level 4.0~6.0%. (4)The regression equation that HHP pressure, sodium caseinate and modified starch addition were optimized to improve the WHC of minced chicken product by RSM is WHC=91.12+3.46X1+1.29X2+2.15X3+0.1X1X2+0.14X2X3-0.22X1X3-2.25X12+0.87 X22+0.91X32.
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