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Effects of Sodium Alginate and Ultra High Pressure on Water-binding Capacities and Textural Properties of Chicken Meat Gels

Fang HongMei

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Abstract

Effects of 0-1.2% sodium alginate(SA),300 MPa ultra high pressure(UHP) on the water-binding capacities(WBC) and texture profile analysis(TPA) of chicken were studied.Result showed that the decrease of CL and TPA indices of CMG were obvious while WHC was improved with the addition of SA.The total variation trend of CL,TPA and WHC were not changed by the level of SA addition under 300 MPa treatment.While the TPA index was increased significantly at the pressure treatment.And the pressure had a negative effect on CL and WHC of CMG at ≤0.6% SA.

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What this paper is about

Effects of 0-1.2% sodium alginate(SA),300 MPa ultra high pressure(UHP) on the water-binding capacities(WBC) and texture profile analysis(TPA) of chicken were studied.Result showed that the decrease of CL and TPA indices of CMG were obvious while WHC was improved with the addition of SA.The total variation trend of CL,TPA and WHC were not changed by the level of SA addition under 300 MPa treatment.While the TPA index was increased significantly at the pressure treatment.And the pressure had a negative effect on CL and WHC of CMG at ≤0.6% SA.

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Available abstract

Effects of 0-1.2% sodium alginate(SA),300 MPa ultra high pressure(UHP) on the water-binding capacities(WBC) and texture profile analysis(TPA) of chicken were studied.Result showed that the decrease of CL and TPA indices of CMG were obvious while WHC was improved with the addition of SA.The total variation trend of CL,TPA and WHC were not changed by the level of SA addition under 300 MPa treatment.While the TPA index was increased significantly at the pressure treatment.And the pressure had a negative effect on CL and WHC of CMG at ≤0.6% SA.

Key concepts: Chemistry, Sodium alginate, Food science, High pressure, Sodium, Water holding capacity, Texture (cosmology), Nuclear chemistry

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Effects of Sodium Alginate and Ultra High Pressure on Water-binding Capacities and Textural Properties of Chicken Meat Gels — Research Paper | ScholarLens