Effects of the amount of added salt on gel properties of microwave-heated chicken breast mince

作者：Zhang L.-Y.; Hu J.-Y.; Wang S.-Y.

来源：Modern Food Science and Technology, 2016, 32(3): 183-188.

DOI：10.13982/j.mfst.1673-9078.2016.3.030

• Chicken breast mince
• Gel properties
• Microwave heating
• Salt

The addition of salt directly affects the dielectric properties of the food material and changes the microwave heating effects on the meat products. Chicken breast was used as the raw material in this study, and the effects of the amount of added salt on the temperature-increasing rate and gel properties of microwave-heated chicken breast mince were evaluated. The results showed that salt addition significantly reduced the temperature-increasing rate of microwave-heated chicken mince, showing a linear trend. As the amount of added salt was increased, the cooking loss of chicken breast mince was significantly reduced, and non-expressible water content and water holding capacity were markedly increased. The water holding capacity of the mince reached a maximum with 1.5% added salt. Hardness decreased and the springiness and resilience increased with increasing salt content (p< 0.05), but no significant changes were observed in chewiness and gel strength. The chroma of the mince was enhanced, whereas the whiteness was reduced with increasing salt content. The addition of 1.5% salt caused the gel structure of the chicken breast mince sample to be more uniform and compact and the texture to be delicate and elastic.

• 出版日期2016
• 单位华南理工大学