Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Department of Food Science and Engineering, Qingdao Agricultural University, China
Research Article
Effects of Low Concentration of Proanthocyanidins and Oxidation Conditions on Myofibrillar Protein in Chicken Breast Muscle
Author(s): Jingyuan Li* and Zhuoqi Zheng
In this study, the effect of low concentration of proanthocyanidins (extracted from grape seeds) on the gel properties of chicken breast myofibrillar protein was studied. The addition of proanthocyanidins could strengthen the spatial structure of myofibrillar proteins and slow down the gel oxidation. The threshold value of the addition amount of proanthocyanidins refers to the threshold value of NaNO2, a commonly used food additive in meat products, closer to the actual production and application. In the threshold range, low concentration of proanthocyanidins had more stable water retention and slower structural decay. High concentration of proanthocyanidins’ gel (PG) had better stability in the first ten days, but a rapid decline occurred after 10 days. Raman microscope showed that the gel formed after adding proanthocyanidins had more compact spatial structure and smaller pore.. View More»
DOI:
10.35248/2155-9600.22.12.1000835