Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein
To investigate the interaction effects of resting times (0, 6, and 12 h) and NaHCO<sub>3</sub> concentrations (0, 2, 4, and 6 g/kg) on chicken myofibrillar protein (CMP), this study analyzed the changes in solubility, active sulfhydryl groups, rheological behavior, fluorescence, and gel...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/12/2121 |
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| Summary: | To investigate the interaction effects of resting times (0, 6, and 12 h) and NaHCO<sub>3</sub> concentrations (0, 2, 4, and 6 g/kg) on chicken myofibrillar protein (CMP), this study analyzed the changes in solubility, active sulfhydryl groups, rheological behavior, fluorescence, and gel properties of CMP solutions (60 mg/mL). The results indicated that pH significantly increased with higher NaHCO<sub>3</sub> concentrations and longer resting times. Consequently, solubility, active sulfhydryl groups, apparent viscosity, shear stress, G’ value at 80 °C, hardness, springiness, and cohesiveness all significantly increased, while particle size, turbidity, and whiteness significantly decreased. However, these trends were not observed in samples treated with an amount of 6 g/kg NaHCO<sub>3</sub> and/or a resting time of 12 h. The findings suggest that treatment with 4 g/kg NaHCO<sub>3</sub> and a resting time of 6 h effectively reduced protein aggregation and enhanced solubility. Conversely, excessive NaHCO<sub>3</sub> or prolonged resting times resulted in decreased protein solubility and deteriorated textural properties. |
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| ISSN: | 2304-8158 |