Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein. Issue 3 (14th April 2014)

• Record Type: Journal Article
• Authors: Wang, Peng; Han, Minyi; Xu, Xinglian; Zhou, Guanghong; Huang, Mengmeng
• Is Part Of: Journal of texture studies. Volume 45:Issue 3(2014)
• Page Start: 195
• Page End: 205
• Publication Date: 2014-04-14
• Subjects: Food texture -- Periodicals; Food -- Composition -- Periodicals; 664.02
• DOI: 10.1111/jtxs.12063
• Languages: English
• ISSNs: 0022-4901

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <sec id="jtxs12063-sec-0001" sec-type="section"> <p>Model heat‐induced gels were prepared. Compared with the broiler myofibrillar protein (BMP), interactions between porcine plasma protein (PPP) and spent‐hen myofibrillar protein (SHMP) were evaluated using rheology, textural analysis, nuclear magnetic resonance and scanning electron microscopy (SEM). The gel hardness of SHMP was higher than that of BMP. PPP had the highest stickiness and immobilized water fraction of all the gels. The plasma and broiler myofibrillar mixed proteins had a storage modulus similar to that of BMP. After mixing SHMP or BMP with PPP, immobilized water fraction was increased by 5.59% or 50.57%, respectively, and the water‐holding capacity (WHC) of the latter significantly increased. Addition of PPP transformed SHMP heat‐induced gel to a uniform interconnected network. Introducing PPP can improve the WHC and microstructure of SHMP and BMP gels.</p> </sec> <sec id="jtxs12063-sec-0002" sec-type="section"> <title>Practical Applications</title> <p>Spent‐hen meat is an underutilized raw material which could be used for mince or imitation products. However, there lies diversity on heat‐induced gel properties among different researches. As incorporation of spent‐hen breast surimi into analog food can bring worse quality, such as increases of cooking losses and decreases of water‐holding capacity, it is the valuable trying to improve quality through protein interaction. This research could be useful to the modification of mince or imitation products with spent‐hen meat, and to the manipulation of texture and water‐holding capacity of meat products with plasma protein.</p> </sec> </abstract>