FOOD SCIENCE ›› 2008, Vol. 29 ›› Issue (10): 129-132.

Previous Articles     Next Articles

Effects of Soybean Protein Isolate and Ultra High Pressure on Colour,Water-binding Capacities and Textural Properties of Chicken Meat Gels

 FANG  Hong-Mei, CHEN  Cong-Gui, MA  Li-Liang, WANG  Wu   

  1. School of Biology and Food Engineering,Hefei University of Technology,Hefei 230009,China
  • Online:2008-10-15 Published:2011-12-08

Abstract: The addition of soybean protein isolate (SPI) and the treatment of ultra high pressure (UHP) are important methods to improve the water-binding capacities (WBC) and textural properties of meat products. The effects of added concentration SPI (0,0.5%,1.0%,1.5%,2.0%,2.5% and 3.0%) and 300 MPa on colour,WBC and textural properties of chicken muscle gels (CMG) were investigated. The results showed that the lightness of unpressurized CMG decreases with the SPI concentration rising,while water-binding capacity enhances. Both the changes are significantly observed under over 2.5% SPI addition. The over 1.5% addition of SPI can enhance significantly hardness,springiness,cohesiveness and chewiness of CMG alone. The hardness,springiness,cohesiveness and chewiness of pressurized CMG at 300 MPa increase obviously under 2.0% SPI addition,but the cooking loss of CMG decreases significantly,and hence the yield of CMG increases. However the lightness of CMG reduces significantly.

Key words: soybean protein isolate (SPI), ultra high pressure, chicken muscle gels, colour, water-binding capacities, texturalp roperties