Abstract：
BACKGROUND: Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. The present study investigated the effects of chicken breast on the gel properties of mixed minced meat products.
RESULTS: With the increase in the proportion of chicken breast, the breaking force of mixed gels gradually increased. When the addition ratio was 30:70, the gel strength of mixed gels had the highest strength of 759.00 g cm-1 and also the highest water holding capacity of 87.36%. Compared with surimi gels (0:100), the hardness, adhesiveness and chewiness of mixed gels were significantly improved. The increase in the proportion of chicken breast increased the thermal stability of the mixed sol and improved the rheological properties of the mixed sol. When the proportion was 40:60, the area of immobile water (A22 ) in the mixed gel increased significantly, and the highest A22 was 3463.24. The hydrophobic interactions and disulfide bonds in the mixed gel were significantly increased as a result of the addition of chicken breast. The results of microstructure, electrophoresis and Raman spectroscopy indicated that the addition of chicken breast promoted the cross-linking of the proteins in mixed gels, which facilitated the transformation of the protein secondary structure from α-helical to β-folded structure, thus forming a more uniform and orderly network structure.
CONCLUSIONS: These results suggest that improving the gel properties of silver carp surimi by use of chicken breast has practical implications for the development of new blended products for surimi processing. © 2023 Society of Chemical Industry.
RESULTS: With the increase in the proportion of chicken breast, the breaking force of mixed gels gradually increased. When the addition ratio was 30:70, the gel strength of mixed gels had the highest strength of 759.00 g cm-1 and also the highest water holding capacity of 87.36%. Compared with surimi gels (0:100), the hardness, adhesiveness and chewiness of mixed gels were significantly improved. The increase in the proportion of chicken breast increased the thermal stability of the mixed sol and improved the rheological properties of the mixed sol. When the proportion was 40:60, the area of immobile water (A22 ) in the mixed gel increased significantly, and the highest A22 was 3463.24. The hydrophobic interactions and disulfide bonds in the mixed gel were significantly increased as a result of the addition of chicken breast. The results of microstructure, electrophoresis and Raman spectroscopy indicated that the addition of chicken breast promoted the cross-linking of the proteins in mixed gels, which facilitated the transformation of the protein secondary structure from α-helical to β-folded structure, thus forming a more uniform and orderly network structure.
CONCLUSIONS: These results suggest that improving the gel properties of silver carp surimi by use of chicken breast has practical implications for the development of new blended products for surimi processing. © 2023 Society of Chemical Industry.
摘要：
背景：添加适当的外源物质是提高淡水鱼鱼糜品质的有效手段。本研究考察了鸡胸肉对混合肉末制品凝胶特性的影响。
结果：随着鸡胸肉比例的增加，混合凝胶的断裂力逐渐增加。当添加比例为30/70时，混合凝胶的凝胶强度最高为759.00g·cm，持水能力最高为87.36％。与鱼糜凝胶(0/100)相比，硬度,粘附性,混合凝胶的咀嚼性显著提高。鸡胸肉比例的增加增加了混合溶胶的热稳定性，改善了混合溶胶的流变性能。当比例为40/60时，混合凝胶中固定水(A22)的面积显著增加，最高的A22为3463.24。由于添加鸡胸肉，混合凝胶中的疏水相互作用和二硫键显着增加。微观结构的结果，电泳,拉曼光谱表明，添加鸡胸肉促进了混合凝胶中蛋白质的交联，这促进了蛋白质二级结构从α-螺旋结构到β-折叠结构的转化，从而形成更加均匀有序的网络结构。
结论：这些结果表明，通过使用鸡胸肉改善鲤鱼鱼糜的凝胶特性对于开发鱼糜加工的新型混合产品具有实际意义。本文受版权保护。保留所有权利。
结果：随着鸡胸肉比例的增加，混合凝胶的断裂力逐渐增加。当添加比例为30/70时，混合凝胶的凝胶强度最高为759.00g·cm，持水能力最高为87.36％。与鱼糜凝胶(0/100)相比，硬度,粘附性,混合凝胶的咀嚼性显著提高。鸡胸肉比例的增加增加了混合溶胶的热稳定性，改善了混合溶胶的流变性能。当比例为40/60时，混合凝胶中固定水(A22)的面积显著增加，最高的A22为3463.24。由于添加鸡胸肉，混合凝胶中的疏水相互作用和二硫键显着增加。微观结构的结果，电泳,拉曼光谱表明，添加鸡胸肉促进了混合凝胶中蛋白质的交联，这促进了蛋白质二级结构从α-螺旋结构到β-折叠结构的转化，从而形成更加均匀有序的网络结构。
结论：这些结果表明，通过使用鸡胸肉改善鲤鱼鱼糜的凝胶特性对于开发鱼糜加工的新型混合产品具有实际意义。本文受版权保护。保留所有权利。
