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| Effect of Orn-Taurine as a Salty Peptide on Textural Properties of Heat-Induced Minced Chicken Gels at Low Ionic Strength |
| ZHAO Ying-ying，XU Xing-lian，WANG Xia，ZOU Yu-feng，SUN Jian，WANG Peng |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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Abstract The effect of orn-taurine as a partial substitute for salt on textural properties of heat-induced minced chicken gels at low ionic strength was explored in this study. One-factor-at-a-time experiments were carried out to investigate the effect of pH on texture properties and water-holding capacity of heat-induced minced chicken gels with 50% orn-taurine substitution. Further, a completely randomized design was used to examine the effects of different levels （30%, 40% and 50%） of orn-taurine substitution and different pH levels （6.0, 6.5 and 7.0） on texture properties and water-holding capacity of heat-induced minced chicken gels. It was found that different pH levels （6.0 -- 7.2） had a significant effect on texture properties of heat-induced minced chicken gels at 2.5% ionic strength and 50% substitution level, but had no significant effect on water-holding capacity. In conclusion, partial substitution of salt with orn-taurine has adverse effects on texture properties and water-holding capacity of heat-induced minced chicken gels, which can be attenuated by pH adjustment to a near neutral level.
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2012, Vol. 26 
