壳寡糖对高温条件下鸡胸肉糜凝胶品质的影响

Effect of Chitooligosaccharide on the Gel Quality of Ground Chicken Breast under High Temperature Conditions

研究壳寡糖添加量(0%、1%、2%、4%,m/m)对高温条件下鸡肉糜凝胶品质的影响。结果显示,与对照组相比,壳寡糖的添加显著增加了鸡肉糜凝胶的硬度和咀嚼度(P<0.05),同时也使蒸煮损失率显著降低(P<0.05),保水性得到提高。低场核磁结果显示,壳寡糖可以使凝胶内部不易流动水比例升高,自由水比例降低,横向弛豫时间减小。微观结构分析表明,随着壳寡糖添加量依次增加(1%、2%、4%),鸡肉糜的凝胶网络结构逐渐规则、均匀,凝胶内部孔洞较小。感官评定结果显示,添加壳寡糖也使鸡肉糜凝胶的气味及色泽发生积极变化;鸡肉糜凝胶的整体可接受度在壳寡糖添加量为4%时达到最佳。综上所述,壳寡糖可以作为一种改良剂用于高温条件下鸡肉糜凝胶品质的改善。

In this work,the effect of the addition of different amounts of chitooligosaccharide(0%,1%,2%and 4%)on the gel quality of chicken breast batter subjected to high temperature treatment was investigated.It was found that the addition of chitooligosaccharide significantly increased the hardness and chewiness(P<0.05),reduced the cooking loss(P<0.05)and increased water-holding capacity(WHC)of chicken breast gel compared with the control group.Low-field nuclear magnetic resonance(NMR)spectroscopy showed that chitooligosaccharide increased the proportion of immobile water and decreased the proportion of free water within the gel and the transverse relaxation time.Microstructural analysis showed that the gel network structure of chicken breast batter gradually became more regular and homogeneous,with small pores being observed in the gel,as the concentration of added chitooligosaccharide increased from 1%to 4%.Besides,addition of chitooligosaccharide resulted in positive changes in the smell and color of chicken breast gel,with the best overall acceptability being obtained when 4%chitooligosaccharide was added.In conclusion,chitooligosaccharide can be used to improve the quality of chicken breast batter subjected to high temperature treatment.