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| Effect of Ultrasound-Assisted Alkali Extraction on the Yield and Functional Properties of Proteins from Pale, Soft and Exudative (PSE)-like Chicken Meat |
| LI Ke, LI Sanying, ZHANG Rui, ZHAO Dianbo, DU Manting, BAI Yanhong |
| Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China |
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Abstract In order to improve the yield of proteins from pale, soft and exudative-like (PSE-like) chicken extracted by alkali extraction followed by acid precipitation, an ultrasound treatment (5, 10 or 15 min) was introduced into the extraction process, and its effect on the functional properties of the proteins was studied. The results showed that the yield of proteins extracted from PSE-like chicken with ultrasound treatment was significantly increased relative to the control without ultrasound treatment ( 68.58% versus 45.55%) (P < 0.05), and that the protein content was significantly increased by 25.32% (P < 0.05) compared with the control group. The proteins obtained at 10 min of ultrasound-assisted extraction had low turbidity, viscosity and particle size. Scanning electron microscopy (SEM) further confirmed that the structure of the proteins extracted by ultrasound-assisted extraction was looser with smaller fragments compared with the control group. The cooking loss of heat-induced gels from the ultrasonically extracted proteins was significantly reduced by 61.77% compared with that from the control group (P < 0.05), indicating that the former had higher water retention capacity than the latter, whereas the gel strength of the former was significantly lower than that of the latter (P < 0.05). In addition, the solubility, emulsifying activity and emulsion stability of the ultrasonically extracted proteins were increased by 38.56%, 8.02% and 12.94% in comparison with those of the control group, respectively. In conclusion, ultrasound-assisted extraction not only increased the purity of proteins recovered from PSE-like chicken meat by alkali extraction followed by acid precipitation, but also improved the functional characteristics of the proteins.
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2021, Vol. 35 
