Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat

• Hardness of protein gel can be improved by ISP at pH 3.5, 11.0, 11.5 and 12.0
• ISP processing at pH 3.5 and 11.0 can efficiently decrease the water loss.
• Alkaline treatment contributed to whiter protein gel.
• ISP-extracted sample formed low elasticity gel.
• ISP have potential to enhance gelation properties of PSE-like chicken meat protein.

Isoelectric solubilization/precipitation (ISP) process has been attempted to improve gelation properties of pale, soft, exudative (PSE)-like chicken breast meat protein. The protein was recovered at pH values of 2.5, 3.0, 3.5, 11.0, 11.5 and 12.0. The results showed that ISP treated PSE-like chicken breast meat with pH 11.0 and pH 3.5 significantly increased (P < 0.05) gel hardness and water retention capacity. Whiteness of cooked sample was obviously enhanced while the extraction carried out at pH 3.5, 11.0, 11.5 and 12.0 (P < 0.05). SDS-PAGE indicated ISP process significantly affected salt extracted protein profile rather than that of total protein. ISP treatment altered the dynamic rheological behavior of PSE-like samples. Since enhanced hardness was induced by ISP, the low elastic (G′) modulus revealed ISP-extracted sample form more rigid gel instead of elastic one. Based on our study, the best gel properties were obtained by solubilizing the PSE-like chicken breast muscle at pH 11. In conclusion, this method may have potential to increase the economic value of PSE-like chicken breast meat by improving the protein gelation properties.