氯化钾、海藻粉和柠檬酸钠部分替代氯化钠对鸡胸肉肌原纤维蛋白热诱导凝胶特性的影响.docx

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Title: Effects of Partial Substitution of Sodium Chloride with Potassium Chloride, Seaweed Powder, and Sodium Citrate on the Thermal-Induced Gelation Characteristics of Chicken Breast Meat Myofibrillar Proteins
Abstract:
This study aimed to investigate the effects of partial substitution of sodium chloride (NaCl) with potassium chloride (KCl), seaweed powder, and sodium citrate on the thermal-induced gelation characteristics of chicken breast meat myofibrillar proteins. Changes in gelation properties, including gel strength, water-holding capacity, and texture attributes, were analyzed to determine the most suitable substitute for NaCl in the gelation properties of chicken breast muscle proteins. The results showed that partial substitution of NaCl had significant effects on gelation properties, and the best substitute was found to be seaweed powder, which improved the gelation properties of chicken breast meat myofibrillar proteins.
Introduction:
Salt is an essential ingredient in food processing as it enhances flavor, improves texture, and has a preserving effect. Sodium chloride (NaCl) is the most commonly used salt; however, excessive consumption of NaCl has been associated with health issues, such as hypertension and cardiovascular diseases. Therefore, there is a growing demand for the development of alternative salts that provide similar functional properties without compromising health aspects.
Several substitutes, such as potassium chloride (KCl), seaweed powder, and sodium citrate, have been proposed as potential alternatives to NaCl. These substances possess different chemical and functional properties, which may influence the gelation characteristics of meat proteins. Therefore, it is crucial to understand their effects on the gel properties of chicken breast meat myofibrillar proteins.
Methods:
1. Preparation of samples: Chicken breast meat was obtained, deboned, and minced. Sodium chloride was partially substituted with potassium chloride, seaweed powder, and sodium citrate at different concentrations. Control samples containing only NaCl were also prepared.
2. Gelation properties analysis: Gelation properties, including gel strength, water-holding capacity (WHC), and texture attributes, were determined using appropriate methods.
3. Statistical analysis: Data were analyzed using analysis of variance (ANOVA) followed by Duncan's multiple range test to determine significant differences between samples.
Results:
The results revealed that partial substitution of NaCl significantly affected the gelation properties of chicken breast meat myofibrillar proteins. The substitution of NaCl with seaweed powder showed the most positive effects on gel strength and WHC compared to other substitutes. This can be attributed to the unique properties of seaweed powder, such as its high water-binding capacity and gel-forming ability. KCl substitution showed a moderate impact on the gelation properties, while sodium citrate substitution had the least desirable effects, resulting in reduced gel strength and WHC.
Discussion:
The improved gel properties observed with seaweed powder substitution can be attributed to the presence of natural polysaccharides, proteins, and minerals that interact with chicken breast meat myofibrillar proteins during thermal-induced gelation, enhancing gel strength and WHC. Seaweed powder also contains bioactive compounds that can potentially improve the nutritional quality of the final product.
On the other hand, KCl substitution showed moderate effects, as potassium is known to have similar ionic properties to sodium. However, excessive potassium intake can also have detrimental health effects, and therefore, its usage should be carefully regulated.
Sodium citrate, as a buffer and pH regulator, did not contribute positively to the gelation properties of chicken breast meat myofibrillar proteins. The presence of sodium citrate disrupted the protein network formation, leading to reduced gel strength and WHC, which may be due to its chelating capacity and influence on protein solubility.
Conclusion:
In conclusion, this study highlights the potential of partial substitution of NaCl with seaweed powder as a promising alternative to improve the gelation properties of chicken breast meat myofibrillar proteins. Seaweed powder demonstrated desirable effects on gel strength and WHC, enhancing the overall quality of the gel. Further research is recommended to evaluate the sensory acceptance and shelf life of meat products with seaweed powder substitution, ensuring its feasibility in industrial applications.