| In order to develop healthy low-salt emulsion-type meat products,it is necessary to find effective ways to overcome the quality deterioration of products caused by salt reduction.Due to the ability of retening water and improving texture characteristics,polysaccharide have been widely used in emulsion-type meat product processing as a quality modifier.Besides,many studies have proved that high intensity ultrasound(HIU)treatment can improve the functional ability of meat by changing the structure of muscle protein and exposing internal groups.Therefore,HIU treatment is an effective method to improve the processing characteristics of meat.Considering the limitations of polysaccharide addition and HIU treatment in the processing of meat products,it is meaningful to explore the synergistic effect of them.In this study,guar gum(GG)and chitosan(CH)were selected to explore the effects of polysaccharides addition-Ultrasound treatment(PS-UT)technology on the rheological properties,gel quality/emulsion stability,and microstructure of the chicken meat batter gel and the chicken MP emulsion under low-salt conditions.This research can provide a theoretical basis and new ideas for the development of low-salt emulsified meat products.1.Effects of PS-UT on the gel properties of low-salt chicken meat batterThe gelation ability of muscle is reduced in low-salt environment,resulting in the deterioration on emulsified meat products,such as the higher cooking loss rate and the softer texture.In this chapter,GG and CH were choosed and PS-UT technology was applied to improve the properties of low-salt chicken breast meat gel.Cooking loss rate,texture properties,color,rheological properties,moisture distribution and microstructure were measured to evaluated the effects of PS-UT.The results showed that GG increased the apparent viscosity of the low-salt meat batter and the whiteness of the gel.Besides,GG significantly improved the gel hardness and cooking loss rate by fixing moisture and filling into meat gel network.However,the synergystic effects between GG and HIU treatment may be limited by the high viscosity of the system.CH reduced the apparent viscosity of the lowsalt meat batter and the whiteness value of gel,and the cross-link between CH and muscle protein might enhance the gel hardness and weaken the fluidity of water.After combined CH with HIU treatment,the hardness and cooking loss rate were significantly improved,and the microstructure showed a denser gel network.This study has shown that PS-UT is an effective method to improve the quality of low-salt chicken breast meat batter gel,and provided a theoretical support for the development of low-salt and healthy meat emulsion products.2.The synergistic effects of PS-UT on the emulsion properties of low-salt chicken myofibrillar proteinConsidering the limitation of HIU treatment in improving the quality of MP,0.1%polysaccharide addition,including GG and CH,was combined with HIU treatment to evaluate their synergistic effect on increasing the emulsifying ability of low-salt chicken MP.The results showed that compared with solely GG or HIU treatment,GG combined with HIU treatment significantly increased the emulsion viscosity and reduced the droplets size,and might delay the phase separation by preventing the aggregation of droplets and proteins to improve the stability of low-salt MP emulsions.Solely CH had a limited effect on the droplets size and emulsion stability.Contrastingly,the synergy of CH and HIU treatment promoted the formation of CH-MP agglomerates,potentially improved the stability of low-salt MP emulsion by increasing the thickness of the interface film and electrostatic repulsion.This study showed that PS-UT could effectively improve the stability of low-salt MP emulsions through dispersing MP,improving the MP absorption and preventing droplet aggregation. |
