Full
Outline
To explore the influences of sesame cake protein modified by cold plasma (CP) with different power on the quality of chicken mince gel.
Protein from sesame cake was modified by CP with different power (400–800 W), and then was added to chicken mince. The cooking yield, water holding capacity of chicken gel were analyzed, and their texture properties, microstructure and water distribution were measured by texture analyzer, scanning electron microscope and low-field nuclear magnetic resonance.
The cooking yield, water holding capacity, the springiness and resilience of gel texture increased first and then decreased, and reached the maximum of T4 group at CP power level of 600 W. Compared with the upper value of the control group,the value of T4 rose by 4.89%, 2.30%, 1.78% and 19.52%, respectively. Both the hardness and chewiness reached the highest value of T5 at 700 W, and their value was 7457 g and 4832 g, respectively. While, there was no significant difference compared to either of T4 group (P>0.05). The L* declined continuously, and a* and b* first rose and then declined. With addition of CP modified sesame cake protein, the transverse relaxation time of T2 changed in the direction of short relaxation time, and the proportion of immobilized water in chicken mince gel rose significantly while that of free water decreased. The change of storage modulus value showed that the addition of CP modified sesame cake protein could improve the gel forming ability of chicken mince, especially T4 group with CP power level of 600 W had the best gel forming ability. Additionally, when the cold plasma treatment power was 600 W, the chicken mince gel of T4 was obtained with more compact and uniform microstructure and smaller pores.
Sesame cake protein modified with CP power level of 600 W could enhance the quality of chicken mince gel. The results of this study could provide certain scientific basis for improving the value-added of sesame cake protein and broadening the application of sesame cake protein in meat foods.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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