| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4563267 | LWT - Food Science and Technology | 2016 | 8 Pages |
•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.
