Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

Abstract

The effects of high-pressure processing (HPP) (0–400 MPa for 10 min) on the cooking loss (CL), gel strength, and thermal gelling mechanism of chicken breast actomyosin solution containing 0.5 % (w/v) sodium alginate (AS-SA) were investigated. The results showed that HPP could significantly increase (P < 0.05) the reactive sulfhydryl contents, surface hydrophobicity, and turbidity of the pressurized sample under 200–400 MPa and gradually decrease its thermal gelling ability with an elevating pressure from 100 to 400 MPa. The HPP under 300 MPa for 10 min could enhance the thermal stability of AS-SA and promote the formation of AS-SA gel structure with large pores and thick strands. Those resulted in the increased gel strength and the increased CL of pressurized AS-SA, which were relative to hydrophobic interaction and disulfide bonding. The information could offer certain theoretical foundation to apply HPP technology for developing meat-SA gels with various properties via combinational use of different HPP levels and SA.