Sep 2026· Food Science of Animal Products· Vol 4, pp. 9240178· 0 citations· 55 references
Abstract
This study investigated the improvement of gel properties in low-salt chicken breast mince and its underlying mechanism by adding different proportions of egg yolk (EY). Results showed that adding 1.0% EY significantly improved the textural properties of the low-salt chicken breast mince, the hardness increased from 900 to 1 059 g, and the springiness rose from 0.88 to 0.95. Meanwhile, the cooking loss decreased from 12.3% to 9.02%, and the water-holding capacity (WHC) increased from 60.67% to 82.67%. The relaxation peaks of immobilized water (T22) and free water (T23) both shifted toward lower relaxation time, which resulted in a dense microstructure and enhanced WHC, comparable to the positive control group. Further extraction of myofibrillar protein (MP) revealed that 1.0% EY addition significantly increased particle size and surface hydrophobicity while reducing free sulfhydryl content, the particle size increased from 44.29 to 96.63 μm, the surface hydrophobicity rose from 151.9 to 164.20 μg, and the free sulfhydryl content decreased from 18.99 to 15.14 μmol/g, this was accompanied by a structural shift from α-helix to β-sheet and enhanced fluorescence intensity. Additionally, increased disulfide bond and hydrophobic interactions enhanced cross-linking between EY and MP. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and laser confocal analysis confirmed protein aggregation, forming a compact gel network structure. This study elucidates the improvement of EY on the gel properties of low-salt minced meat and its mechanism of action, providing a theoretical basis for its application in low-salt minced meat products.
Reducing sodium in meat products is nutritionally desirable, but salt reduction often weakens myofibrillar protein gelation and reduces texture quality and water retention. This study investigated the effects of L-lysine (Lys) and konjac glucomannan (KGM) on the physicochemical properties, gel characteristics, and structural changes of beef myofibrillar protein (MP) gels under low-salt conditions. The results indicated that reducing NaCl from 0.6 to 0.2 M decreased water-holding capacity (WHC), increased cooking loss, and produced a loose gel network. Compared with the 0.2 M NaCl group, the combined Lys-KGM treatment increased WHC from 28.53% to 56.70% and reduced cooking loss to 22.19% (p < 0.05). Texture analysis showed that Lys-KGM increased hardness and springiness by 69.40% and 80.43%, respectively (p < 0.05). LF-NMR indicated a higher proportion of immobilized water and reduced water mobility in the combined treatment. Lys increased reactive sulfhydryl content and surface hydrophobicity, whereas KGM reduced surface hydrophobicity and enhanced water immobilization. Lys-KGM slightly but significantly decreased α-helix and increased β-sheet contents (p < 0.05), accompanied by changes in the relative contributions of intermolecular forces and a more continuous gel network. Molecular docking and molecular dynamics simulations provided supporting evidence for different interaction patterns between myosin and Lys/KGM. These results suggested that Lys and KGM might help maintain the quality of low-salt meat protein gels and provide a formulation basis for reduced-sodium meat products.
Xiuyun Guo, Jinsheng Yang, Chao Fu et al.· Gels· 0 citations
To circumvent the health risks associated with traditional alum in potato starch noodles, this study applied physical modification of potato starch gels through moisture regulation (10%-60%) combined with short-term retrogradation (12h). Results showed that the gel with 30% moisture content after retrogradation formed a uniform and dense honeycomb network, with tensile strain and stress reaching 640% and 130 kPa, respectively, representing increases of 39% and 271% compared to the untreated sample. XRD analysis indicated that the treatment increased gel crystallinity from 1.96% to 13.68%, raised the short-range order degree (R₁₀₄₇/₁₀₂₂) from 0.5040 to 0.5806, and significantly strengthened intermolecular hydrogen bonding. DSC results demonstrated that the gel achieved the highest gelatinization melting enthalpy (ΔH = 3.10 J·g-1), confirming a substantial enhancement in the thermal stability of its network structure. This study provides both theoretical and technical support for developing safe and high-quality potato starch-based food colloids.
Hao Li, Yuting He, Zihui Xu et al.· International Journal of Bio...· 0 citations
The feasibility of creating high-protein gel systems suitable for dysphagia patients by adjusting the levels of egg white protein and collagen hydrolysate is examined, offering a viable approach for designing tailored high-protein food formulations for dysphagia.
Deimantė Dagytė, Ieva Bartkuvienė, Evren Gölge et al.· International Journal of Foo...· 0 citations
Pre-velveting foods suffer from significant flavor loss and limited shelf life during storage, motivating a demand for multifunctional starch-based carriers. To address this, corn starch (CS)-soy protein isolate (SPI) coacervates with varying CS ratios were fabricated to encapsulate fennel essential oil (FEO), yielding a pre-velveting material with antimicrobial and flavor-enhancing properties. Results indicated that higher CS/SPI ratios (4,1 and 5,1) enhanced viscoelasticity and reduced particle size by forming a dense polysaccharide-protein network that inhibited FEO aggregation compared with the lower ratios. The resulting microcapsules (CSSP4 and CSSP5) similarly demonstrated improved DPPH radical scavenging capacity (59.49% and 56.15%, respectively) and enhanced thermal stability. SEM and XRD confirmed increased cross-linking of CS upon coacervation with SPI, which provided the basis for the improved encapsulation efficiency of FEO via the dense structure, while FTIR and molecular dynamics simulations indicated that this structure was primarily driven by hydrogen bonding and electrostatic interactions between CS and SPI, and the starch-protein interface was visualized. Electronic nose combined with GC-MS analyses identified anethole as the primary flavor compound of FEO microcapsules and showed that the stable structure delayed its release, with CSSP4 exhibiting the slowest release due to its higher density. Furthermore, among all formulations, CSSP4 showed the lowest TBARS values and pH increase, as well as the most favorable volatile profile and improved textural properties in cooked chicken cubes. This study presents a novel starch-based carrier designed to improve flavor retention and extend the shelf life of pre-velveting foods.
Hengpeng Wang, Yang Meng, Yiwei Jin et al.· Food Research International· 0 citations
The development of structured protein gel matrices with meat-like fibrous properties is a key challenge in the design of high-moisture meat analogs (HMMA). This study incorporated brewer’s yeast into a soy protein-wheat gluten-corn starch matrix and evaluated the stage-specific effects of moisture content (MC), barrel temperature (BT), and screw speed (SS) on the fibrous appearance, integrity index, nitrogen solubility index (NSI), texture, and cutting strength of yeast-enhanced meat analogs (Y-MA), alongside pasting, rheological, Fourier transform infrared spectroscopy (FTIR), and Raman analyses of pre-extrusion blends (0% and 10% yeast). Among the individual factors examined under their respective fixed processing conditions, moisture content produced the largest changes in several measured responses. Raising MC from 55% to 70% weakened the fibrous structure, reduced chewiness from 6211 to 867 g, and lowered cutting strength in both directions. Raising BT from 140 to 170 °C produced more distinct fibrous features, higher NSI, and greater firmness. Increasing SS from 150 to 300 rpm was associated with decreased chewiness. The 10% yeast blend showed lower pasting viscosities, a higher pasting temperature, and lower terminal G′ and G″ than the yeast-free blend, while FTIR and Raman spectra remained unchanged. These findings indicate that extrusion parameters influenced the fibrous appearance, matrix retention, and mechanical properties of Y-MA under the fixed conditions tested.
Yu Zhang, Yung-Hee Jeon, Ayeon Han et al.· Gels· 0 citations
Egg-milk yogurt (EY), an innovative fermented dairy product, faces considerable challenges in industrial production, particularly the persistent issue of an eggy odor. Ultrasound (US) treatment markedly enhances the nutritional and flavor properties of EY. Results indicate that US treatment effectively reduced whey separation (8.51%), decreased turbidity (37.73%), and increased in vitro digestibility (82.54%). It also promoted fat oxidation and modified flavor profiles, yielding more abundant and diverse volatile compounds. A total of 642 lipid molecules were identified, among which 21 differential lipids (VIP > 1) were screened. The US-treated samples exhibited higher response values in saltiness and astringency, along with significantly improved sensory quality (88.25 points) (p < 0.05). This study offers a theoretical foundation and experimental data to support the development of high-quality, widely accepted fermented dairy products.
Danrong Yu, Yaogui Sun, Nien F. Zhang et al.· Food Chemistry· 0 citations
