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Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels

Wang, Ruihong, Gao, Ruichang, Xiao, Feng, Zhou, Xiaodong, Wang, Haiyan, Xu, He, Gong, Chen, Huang, Pan, Zhao, Yuanhui
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108306
actin, breast meat, chewiness, chicken meat, gel strength, gels, hardness, hydrophobic bonding, hydrophobicity, myosin heavy chains, nuclear magnetic resonance spectroscopy, polyacrylamide gel electrophoresis, sensory evaluation, sturgeon, surimi, water holding capacity
This research investigated the effect of chicken breast (CB) at various concentrations (10–50%) on the physicochemical properties of unwashed sturgeon surimi gels. When rinsed surimi gel was used as a control, adding 40% CB produced the maximum breaking force and gel strength, with increases of 60% and 58%, respectively, while there was no marked difference in whiteness among all samples. CB addition could increase the binding water in gel network because of the higher water holding capacity and water proportion of T21 and T22 in low-field nuclear magnetic resonance as well as a more uniform and denser network as shown by SEC. The increase in surface hydrophobicity indicated that hydrophobic interactions are important for the formation of surimi gel. The incorporation of CB significantly increased the content of myosin heavy chains and actin as indicated by the SDS-PAGE results. Furthermore, the values of hardness, springiness and chewiness significantly increased by 84.54%, 76.71%, 67.90% and 107.99% with the addition of 40% CB, and significantly higher scores for sensory evaluation items were observed. Therefore, CB addition has the potential to strengthen the gel properties of unwashed sturgeon surimi and simplify the surimi processing procedure.