Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage

Abstract

Chicken myofibrillar protein concentrate (CMPC), produced with modified technology used for fish surimi (Dawson et al., 1988;Park et al., 1996), is characterized by very good technological properties, such as a high water retention capacity and a strong ability to form strong gels after being heated. The most frequently used food preservation technique for this kind of product is freezing. Cryoprotectants, such as disaccharides, polysaccharides, polyalcohols, acids and polyphosphates are generally added to surimi to protect myofibrillar proteins from freeze-denaturation during frozen storage and to maintain its high PHYSICO-CHEMICAL AND THERMAL PROPERTIES OF CHICKEN MYOFIBRILLAR PROTEIN CONCENTRATE (CMPC) MIXED WITH BARLEY BRAN FLOUR DURING FROZEN STORAGE ABSTRACTBackground. Possible new additives for surimi-like products made from chicken meat, which could improve its functional properties during frozen storage, are the subject of much research. The use of dietary fibre in surimi-like products made from chicken meat has not been extensively studied. The objective of this study was to determine the effectiveness of barley bran flour in stabilizing chicken myofibrillar proteins during frozen storage and maintaining its functionality. Material and methods. Surimi-like material (chicken myofibrillar protein concentrate -CMPC) from mechanically deboned chicken meat was mixed with barley bran flour (0-6%) and stored in a freezer for 30, 60, 90 and 180 days. Instrumental color measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with an aluminium cylindrical probe P/75. Differential scanning calorimetry (DSC) was used for the determination of denaturation temperatures and enthalpies.Results. Denaturation enthalpies of CMPC increased when the mass fraction of barley bran was increased (w = 0-6%). Instrumental color parameters (L*, a* and b*) of CMPC gels were significantly (p < 0.05) affected by the addition of barley bran. Texture profile analysis (TPA) parameters -hardness and chewinessincreased significantly (p < 0.05) with the addition of barley bran (w = 0-6%). Cohesiveness and springiness were also significantly (p < 0.05) affected by the addition of barley bran (w = 0-6%) during frozen storage. Conclusion. The increase in denaturation enthalpies and some instrumental textural and color parameters, indicate possible interactions of chicken myofibrillar proteins with barley bran.