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| Effect of Magnetic Field-Assisted Freezing on the Gel Properties of Myofibrillar Protein from Prepared Chicken Breast |
| DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong |
| 1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China; 3. Henan Shuanghui Investment & Development Co. Ltd., Luohe 462000, China |
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Abstract The effects of freezing in magnetic fields (MF) with different intensities (2, 3 and 4 mT) on the gel properties of myofibrillar protein (MP) of prepared chicken breast were investigated by measuring gel whiteness, gel strength, rheological properties, water-holding capacity, water distribution, intermolecular forces, and secondary structure of MP. The study aimed to clarify the mechanism by which magnetic field-assisted freezing improves the processing properties of prepared chicken breast. The results showed that the gel properties of the treatment groups were better than those of the control group. The MP gel treated with MF at 3 mT exhibited the highest whiteness and gel strength, and the lowest centrifugal loss. During the heat-induced gelation process, storage modulus was significantly higher in the MF treatment groups than that in the control group (P < 0.05). MF-assisted freezing shifted the water within the gel to bound water, and the 3 mT MF treatment group exhibited the highest proportion of immobilized water. MF-assisted freezing increased the contents of hydrogen and disulfide bonds compared with the control group. MF-assisted freezing facilitated the directional transformation of ordered structures during the thermal denaturation of MP, leading to a more compact gel network and thereby ultimately improving the processing qualities of prepared chicken breast.
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2026, Vol. 40 
