Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl2 and high‐pressure processing

• Published in: International journal of food science & technology 2020-02, Vol.55 (2), p.601-609
• Main Authors: Wang, Yu, Zhou, Ying, Wang, Xi‐xi, Li, Pei‐jun, Xu, Bao‐cai, Chen, Cong‐gui
• Format: Article
• Language: English
• Subjects: Aliphatic compounds; Bonding; Bonding strength; CaCl2; Calcium; Calcium chloride; Chickens; Comminution; high‐pressure processing; Hydrogen bonding; Hydrogen bonds; Hydrophobicity; Meat; Meat products; myofibrillar protein gel; Poultry; Pressure; Proteins; Residues; Sodium; Sodium chloride; Tryptophan; water holding capacity
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14313

Summary The water holding capacity (WHC) of sodium‐reduced (0.3 m sodium chloride, corresponding to the salt percentage (w/v) of 1.755%) myofibrillar protein (MP) gel in response to combined calcium chloride (CaCl2, 20, 60, 100 mm) and high‐pressure processing (HPP, 200 MPa, 10 min) was investigated. The results showed that 200 MPa + 20 mm CaCl2 synergistically increased the WHC of MP gel via reducing particle size of MP solutions, strengthening hydrogen‐bonding and disulphide‐bonding, promoting formation of β‐sheet and uncoiling of α‐helix, exposing tryptophan residues, enhancing hydrophobic interactions of aliphatic residues and forming a compact and continuous networked gel structure. However, high concentrations (≥60 mm) of CaCl2 could attenuate the enhancing effects of HPP on the WHC by inducing decreased hydrogen bonds, fewer tryptophan residues exposed and coarser and aggregated gel structures with large cavities. Therefore, a combined moderate HPP and low concentration of CaCl2 is a potential alternative for developing sodium‐reduced meat products. Combined CaCl2 and HPP affect WHC of MP gel Yu Wang et al.