Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball
To explore the effects of different proportions (1%, 2%, 4%) of chickpea protein isolate (CPI) on the gel quality of salt-reduced big bone chicken meatballs. The texture properties, color, water distribution, rheological properties and microstructure of salt-reduced big bone chicken meatballs in dif...
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| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010210 |
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| author | Ruichi YAN Na JIN Yuhong SU Caimei SHAO Hongli SHANG |
| author_facet | Ruichi YAN Na JIN Yuhong SU Caimei SHAO Hongli SHANG |
| author_sort | Ruichi YAN |
| collection | DOAJ |
| description | To explore the effects of different proportions (1%, 2%, 4%) of chickpea protein isolate (CPI) on the gel quality of salt-reduced big bone chicken meatballs. The texture properties, color, water distribution, rheological properties and microstructure of salt-reduced big bone chicken meatballs in different treatment groups were determined. The results showed that the hardness, elasticity and chewability of salt-reduced big bone chicken meatballs in (1.4%NaCl, 4%CPI) treatment group were significantly higher than those in other treatment groups (P<0.05). Low-field NMR analysis showed that the big bone chicken meatballs with 4% CPI had the highest P21 and the lowest P22, which proved that the salt-reduced big bone chicken meatballs had the best water retention under this condition. Rheological characteristics showed that (1.4%NaCl, 4%CPI) treatment group had the largest energy storage modulus and the best elasticity. Scanning electron microscopy showed that compared with other treatment groups, the structure of big bone chicken meatballs gel treated with (1.4%NaCl, 4%CPI) was more compact and better continuity. In summary, the addition of 1.4%NaCl and 4%CPI is conducive to improving the gel quality of CPI salt-reduced big bone chicken meatballs. |
| format | Article |
| id | doaj-art-2e142746e2404b4bb44b11b0d91cd1c2 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-01-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-2e142746e2404b4bb44b11b0d91cd1c22025-01-10T06:49:17ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-01-0146113814310.13386/j.issn1002-0306.20240102102024010210-1Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken MeatballRuichi YAN0Na JIN1Yuhong SU2Caimei SHAO3Hongli SHANG4College of Food and Health, Jinzhou Medical University, Jinzhou 121001, ChinaCollege of Food and Health, Jinzhou Medical University, Jinzhou 121001, ChinaCollege of Food and Health, Jinzhou Medical University, Jinzhou 121001, ChinaHefeng Food Co., Ltd., Shenyang 110000, ChinaCollege of Food and Health, Jinzhou Medical University, Jinzhou 121001, ChinaTo explore the effects of different proportions (1%, 2%, 4%) of chickpea protein isolate (CPI) on the gel quality of salt-reduced big bone chicken meatballs. The texture properties, color, water distribution, rheological properties and microstructure of salt-reduced big bone chicken meatballs in different treatment groups were determined. The results showed that the hardness, elasticity and chewability of salt-reduced big bone chicken meatballs in (1.4%NaCl, 4%CPI) treatment group were significantly higher than those in other treatment groups (P<0.05). Low-field NMR analysis showed that the big bone chicken meatballs with 4% CPI had the highest P21 and the lowest P22, which proved that the salt-reduced big bone chicken meatballs had the best water retention under this condition. Rheological characteristics showed that (1.4%NaCl, 4%CPI) treatment group had the largest energy storage modulus and the best elasticity. Scanning electron microscopy showed that compared with other treatment groups, the structure of big bone chicken meatballs gel treated with (1.4%NaCl, 4%CPI) was more compact and better continuity. In summary, the addition of 1.4%NaCl and 4%CPI is conducive to improving the gel quality of CPI salt-reduced big bone chicken meatballs.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010210big bone chickenchickpea protein isolatechicken meatballsgel quality |
| spellingShingle | Ruichi YAN Na JIN Yuhong SU Caimei SHAO Hongli SHANG Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball Shipin gongye ke-ji big bone chicken chickpea protein isolate chicken meatballs gel quality |
| title | Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball |
| title_full | Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball |
| title_fullStr | Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball |
| title_full_unstemmed | Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball |
| title_short | Effect of Chickpea Protein Isolate on Gel Quality of Salt-reduced Liaoning Zhuanghe Big Bone Chicken Meatball |
| title_sort | effect of chickpea protein isolate on gel quality of salt reduced liaoning zhuanghe big bone chicken meatball |
| topic | big bone chicken chickpea protein isolate chicken meatballs gel quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010210 |
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