Abstract: The effect and mechanism of ultra high pressure (UHP) processing (100–400 MPa for 10 min) on the waterholding capacity (WHC) and hardness of chicken breast myosin gel containing 0.6% (m/m) resistant corn starch (RCS) (M-RCS) were investigated. The results showed that UHP at 100–400 MPa could significantly increase the WHC of M-RCS gels and decrease the gel hardness in a pressure-dependent manner (P < 0.05). UHP could significantly increase the hydrophobic groups and reactive sulfhydryl contents of M-RCS system (P < 0.05), thereby reducing storage modulus (G’), changing viscoelasticity tanδ and shortening the transverse relaxation time T22 and T23 (P < 0.05) to result in a higher WHC value and a lower hardness of the gel. UHP treatment is beneficial to the development of low-fat and high-fiber meat products.

Key words: ultra high pressure, resistant corn starch, myosin, gel properties