Effects of different lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken meat gel

• DOI: 10.1016/j.lwt.2021.111284
• Publication Date: 2021-03-12T21:28:55Z
• Authors: Meijuan Lan; Lin Li; Xiaolong Peng; Juncheng Chen; Qiuhua Cao; Ni He; Jiaxian Cai; Bing Li; Xia Zhang
• Keywords: Chewiness; Sunflower oil; Water-Holding Capacity; Lightness

Abstract The objective of this study was to determine effects of lipids on the physicochemical properties and microstructure of pale, soft and exudative (PSE)-like chicken gel. The PSE-like chicken meat gels prepared with lipid possessed higher lightness, whiteness, water-holding capacity but lower hardness, gumminess and chewiness, compared to the gels prepared without lipid. The secondary structure analysis showed that PSE-like meat gels presented increased β-sheet content after adding sunflower oil and peanut oil. Furthermore, the magnetic resonance imaging (MRI) results suggested that lard significantly increased the water holding capacity of PSE-like meat gels (P