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Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast
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- He, Yuanju (författare)
- Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China.
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- Zhang, Chang (författare)
- Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China.
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- Zheng, Yimei (författare)
- Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China.
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- Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China Farmakognosi (creator_code:org_t)
- Elsevier BV, 2023
- 2023
- Engelska.
- Ingår i: FOOD CHEMISTRY-X. - : Elsevier BV. - 2590-1575. ; 18
- Tidskriftsartikel (refereegranskat)
Abstract
Ämnesord
Stäng
- Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80celcius for 1 h. The differences in texture, water distribution and volatile flavor components among different groups (adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Blackberry polysaccharide
- Chicken breast
- Volatile flavor substances
- Meteorological ion migration chromatography
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- He, Yuanju
- Zhang, Chang
- Zheng, Yimei
- Xiong, Huaxing
- Ai, Chao
- Cao, Hui
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- Xiao, Jianbo
- El-Seedi, Hesham
- Chen, Lei
- Teng, Hui
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