Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism
This study aimed to examine the relationship of inulin with the chicken-Squilla mince mixture gel (CSMMG). The gel characteristics, microstructure, and intermolecular interactions, and formation mechanism of CSMMG with different inulin were determined. The cooking yield, water-holding property, colo...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001944 |
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| Summary: | This study aimed to examine the relationship of inulin with the chicken-Squilla mince mixture gel (CSMMG). The gel characteristics, microstructure, and intermolecular interactions, and formation mechanism of CSMMG with different inulin were determined. The cooking yield, water-holding property, color value, hardness, elasticity, chewiness, sensory score, microstructural denseness of CSMMG increased as the inulin, maximum at 5 %. Additionally, inulin could promote the formation and hydrophobic interaction of sulfhydryl group, hydrogen bond, disulfide bond, α-helix, and reduce the carbonyl content. According to PCA, PC1 had a positive correlation with chewiness, springiness, hardness, hydrophobic interactions, and negative with redness. Inulin obviously enhanced the gelling behavior of myofibrillar protein molecules with a denser and more uniform network structure by the hydrogen bonding between the myosin and inulin. This study will offer a theoretical basis for future research and development of low-fat high-protein meat products. |
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| ISSN: | 2590-1575 |