Effects of micro-/nano-scaled chicken bones on heat-induced gel properties of low-salt pork batter: Physicochemical characteristics, water distribution, texture, and microstructure

Jin Zhang, Lyuhan Zhu,Huanhuan Li,Honggang Tang,Huijuan Yang,Ke Zhao,Fanbin Kong,Tao Yin, Qing Yao,Lihong Chen

Food Chemistry（2022）

引用 9|浏览15

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摘要

•Ca2+ released from MCB/NCB induced conformational change of LSPB proteins.•MCB/NCB promoted water state transition to more immobilized water.•Optimal concentrations for MCB and NCB were 0.75 and 0.5 g/100 g, respectively.•MCB/NCB showed small-size effects on improved gel properties of LSPB.•Higher Ca2+ release allowed NCB to have more preferable effect on gel property.

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关键词

Low-salt meat batter gel,Micro-/nano-scaled chicken bone,Gel property,Water distribution,Small-size effect,Gel network

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