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Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields |
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| Authors: | Jiachen Wang Jian Li Rui Wang Fei-Yue Xu Xin-An Zeng |
| Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China
Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China Contribution: Writing - original draft (equal);2. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China;3. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China Contribution: Data curation (equal), Writing - review & editing (equal);4. School of Food Science and Engineering, South China University of Technology, Guangzhou, 510641 China Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, China Contribution: Writing - review & editing (equal) |
| Abstract: | Frozen poultry meat is the most widely consumed animal-based food. However, water loss often leads to quality loss of poultry meat. Therefore, the present study sought to investigate the combined effect of calcium chloride (CaCl2) and pulsed electric fields (PEF) treatment on chicken breast meats and the mechanisms underlying protein degradation. The results showed that the synergistic effect was superior to the single treatment. Compared with the untreated group, the combination of CaCl2 and PEF increased water holding capacity of chicken breast meats by 16.61% and decreased cooking loss by 28.93%. Low-field nuclear magnetic resonance (LF-NMR) results indicated that the synergistic treatment promoted water molecules' binding capacity in myofibrils of poultry meat, which exhibited higher immobilised water. Additionally, the combination of CaCl2 and PEF led to increased degradation of proteins of high-molecular weight and surface hydrophobicity of myofibrillar protein. Furthermore, the extension of the protein molecule and microenvironmental changes promoted interaction between protein and water. In conclusion, the synergistic treatment of CaCl2 and PEF enhanced water retention and improved physicochemical properties of the myofibrillar protein in chicken breast meats. |
| Keywords: | calcium chloride chicken breast meats pulsed electric fields water retention |
