Preparation Study of Chicken Jerky Reconstituted by Flammulina velutipes Polysaccharide Complex
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Abstract:
In this study, Flammulina velutipes polysaccharide was added into chicken jerky, and its overall quality resulted from the addition of Flammulina velutipes polysaccharide, fat and white granulated sugar was studied. Single factor and response surface methodology were combined to explore its optimal formulation and the texture, color, oxidation characteristics and antioxidant activity of the developed products were investigated. The results showed that the optimal formula of the chicken jerky enriched with Flammulina velutipes polysaccharide was 850.00 g/kg chicken breast, 20.00 g/kg salt, 3.00 g/kg compound phosphate, 5.00 mL/kg papain, 3.00 g/kg Flammulina velutipes polysaccharide, 100.95 g/kg fat and 107.59 g/kg sugar. After the addition of Flammulina velutipes polysaccharide, the hardness (13367.92 N), chewability (11048.72N·cm), brightness (L*: 36.10) and yellowness (b*:18.03) of preserved meat were remarkably decreased. Besides, the oxidation degree of product was effectively controlled since the carbonyl and TBARS value of the products were 0.50 nmol Trolox/mg pro and 0.33 MDA mg/100 g, respectively, which were 35.90% and 82.20% lower than those of the control. Meanwhile, the product also showed good antioxidant activity (ABTS scavenging ability: 48.61 nmol Trolox/mg pro; DPPH scavenging ability: 62.85%; FRAP value: 45.17 nmolTrolox/mg pro, respectively). The present study is helpful to improve the added value of traditional chicken jerky and provide theoretical basis for the development of functional meat products.
