Effects of Alkali Treatment on Physicochemical and Processing Properties of Chicken Breast Meat Powder

Abstract

Abstract: This study focused on physicochemical and processing properties of chicken breast meat powder for exploring new products of chicken meat instead of traditional chicken products. The characteristics of alkaline soluble proteins from chicken meat were investigated under various conditions within an alkaline concentration range of 0.25 % to 1.00 % and a temperature range of 70 ℃ to 100 ℃. The physical and chemical properties of chicken breast meat powder treated by alkali were investigated using light microscopy,texture analyse, SEM and X-ray diffractometry.The results showed that the change of the chicken muscle structure and the solubility of protein markedly increase with increases of alkaline concentration and heating temperature; Effect of alkali concentration and heating temperature on texture hardness and adhesiveness of proteins shows significant difference(p ≤ 0.05); The X-ray diffraction pattern showed that the formation of protein noncrystallite structure results from alkaline treatment.

Key words: chicken breast meat, alkali treatment, solubility, texture

ZHANG Yan, ZHANG Yong-Ming, LIN Min, ZHANG Qian. Effects of Alkali Treatment on Physicochemical and Processing Properties of Chicken Breast Meat Powder[J]. FOOD SCIENCE, 2008, 29(9): 125-129 https://doi.org/

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Effects of Alkali Treatment on Physicochemical and Processing Properties of Chicken Breast Meat Powder

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