Effect And Its Mechanism Of High Pressure Processing And Magnesium Chloride On The Properties Of Chicken Batter Gel

Salt substitutes and high pressure processing?HPP?are effective ways to achieve the goal of developing low-salt meat products,which is a point of focus for meat science.In order to provide theoretical basis with the application of MgCl₂ and HPP in low-salt meat products,the effect and its mechanism of MgCl₂ and HPP on myofibrillar protein?MP?gel properties were investigated in this paper.The correlation of gel properties between pressurized MP and meat batter with MgCl₂ were also did.The results showed that:?1?The water holding capacity?WHC?and hardness of MP gel pressurized?200 MPa,10 min?could significantly?P < 0.05?be improved at addition levels 0.1-0.3% of MgCl₂,while both decreased?P < 0.05?at 0.4% level of it.?2?Low concentrations of Mg²⁺?0.1-0.3%?increased WHC and hardness of MP gel pressurized by promoting protein solubilization?turbidity reduced?of MP system,enhancing storage modulus?G??,shorteing transversal relaxation time T₂₂.However,the high concentration of Mg²⁺?0.4%?resulted in the decrease of gel WHC and hardness,which could be related to the aggregation and strengthened interaction between proteins in the MP pressurized system.?3?The WHC and hardness of MP-MgCl₂ gel were significantly?P < 0.05?increased with elevated pressure levels?100-400 MPa?,while 300 MPa could be an appropriate pressure level of good gel hardness.?4?HPP?100-400 MPa?could increase surface hydrophobicity and reactive sulfhydryl contents,improve storage modulus?G??,shorten transverse relaxation time T₂₂ and T₂₃,and facilitate the formation of cross-linked and dense porous gel network of MP-MgCl₂ system,thus improving WHC and hardness of the system gel.?5?The changes of WHC and hardness of meat batter gel pressurized,which varied with the addition levels of MgCl₂,were closely correlated with inner MP in meat batter.The correlation coefficient is P=0.627 and P=0.814,respectively.The changes of WHC and hardness of meat batter-MgCl₂ gel caused by HPP,were attributed to MP-MgCl₂,and the coefficient is P=0.989 and P=0.962,respectively.