Effect of gellan gum on functional properties of low‐fat chicken meat batters

Abstract

The effects of substituting pork back‐fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G′) of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G′ of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G′ of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF‐NMR revealed that T21 and T22 were significantly increased (p < .05) with increasing the water and gellan gum content while P21 and P22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back‐fat. Practical applications Emulsion‐type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water‐holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low‐fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back‐fat. LF‐NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back‐fat to produce low‐fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand.

Effect of pre‐emulsified soybean oil as a fat replacer on the physical and sensory attributes of reduced‐fat filling in steamed buns

“…This may be related to thickening or gelatinization behavior of the pre‐emulsified oil at high temperature during the steaming (heat treatment). These results were also found in a report, wherein gellan gum and water were added in chicken meat batters to reduce the pork back fat (Li et al, ). Based on the above data, it can be seen that steamed reduced‐fat fillings (33.3 and 66.7% replacement, respectively) showed similar texture quality with control filling.…”

Technological and functional properties of reduced‐salt pork batter incorporated with soy protein isolate after pressure treatment

“…However, NaCl plays an important role in the textural properties, water‐ and fat‐holding capacity, flavour and shelf life of emulsified meat products by improving the functional properties of meat proteins and inhibiting the growth of microorganisms (Kang et al ., 2019). Some studies have reported that the reduced NaCl content declines the quality of emulsified meat products (Li et al ., 2019; Kang et al ., 2021).…”

Effects of high‐pressure processing on the functional properties of pork batters containing Artemisia sphaerocephala krasch gum

“…Similar results were also observed by when chicken batters gels were treated with high pressure (0.1-400 Mpa). Previously, researchers have confirmed that polysaccharides can improve the WHC of meat products (Kang et al, 2020;Li et al, 2019). ASK gum with better water binding capacity can disperse in the interstitial spaces of the protein network to generate and improve the WHC of gels.…”