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Start Over Author "Kang, Zhuang" Publisher wiley
30 results on '"Kang, Zhuang"'

26. ZNF804A rs1344706 is associated with cortical thickness, surface area, and cortical volume of the unmedicated first episode schizophrenia and healthy controls

Author

Wei, Qinling, primary, Li, Meng, additional, Kang, Zhuang, additional, Li, Leijun, additional, Diao, Feici, additional, Zhang, Ruibin, additional, Wang, Junjing, additional, Zheng, Liangrong, additional, Wen, Xue, additional, Zhang, Jinbei, additional, Zhao, Jingping, additional, and Huang, Ruiwang, additional

Published
2015
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30. Effect of gellan gum on functional properties of low-fat chicken meat batters.

Author

Li K, Liu JY, Fu L, Li WJ, Zhao YY, Bai YH, and Kang ZL

Subjects
Animals, Chickens, Color, Cooking methods, Fat Substitutes, Fatty Acids, Food Handling, Rheology, Swine, Temperature, Water chemistry, Diet, Fat-Restricted, Meat Products analysis, Polysaccharides, Bacterial chemistry
Abstract

The effects of substituting pork back-fat with addition of gellan gum and water on gel characteristics, rheological property, water mobility, and distribution of chicken meat batters were studied. The addition of gellan gum significantly affected the cooking yield, color, texture, and rheological property of chicken meat batters (p < .05). The cooking yield and textural properties were not significantly different (p > .05) when gellan gum was added with 0, 0.2, and 0.4%. When the level of gellan gum reached 0.6%, the cooked chicken meat batters had significantly lower L* value, cooking yield, hardness, springiness, cohesiveness, and chewiness values (p < .05). The initial storage modulus (G') of chicken batters was significantly decreased (p < .05) with increasing gellan gum. During the heating, an increase in denaturation temperature of the myosin head and tail were observed in chicken batters with added gellan gum. The G' of chicken batters with 0, 0.2, and 0.4% gellan gum were not significant difference (p > .05) at 80C, but the G' of chicken batters with 0.6% gellan gum was significantly decreased (p < .05). LF-NMR revealed that T 21 and T 22 were significantly increased (p < .05) with increasing the water and gellan gum content while P 21 and P 22 were not significantly different (p > .05) in the chicken batters with 0, 0.2, and 0.4% gellan gum. A significant decrease was observed (p < .05) in the chicken batter with 0.6% gellan gum. Overall, added 0.2 and 0.4% gellan gum to chicken meat batters could reduce pork back-fat. PRACTICAL APPLICATIONS: Emulsion-type meat products contain a high level of fat, saturated fatty acids, and cholesterol, which have a potential negative effect on consumers health. However, animal fat plays an important role in the textural properties and water-holding capacity of meat products. One of great challenges in meat processing is how to find a fat substitute to produce low-fat meat products which have overall acceptable quality. This study showed that the addition of gellan gum influenced the textural properties of chicken batters and changed the dynamic rheological behavior. The addition of 0.2 and 0.4% gellan gum kept a stable cooking yield and textural properties of cooked chicken batters and also reduced the pork back-fat. LF-NMR could reflect the cooking yield and gel properties of the chicken batters. Gellan gum may be used to replace pork back-fat to produce low-fat chicken meat batters having overall acceptability in meat industry for meeting consumer demand., (© 2018 Wiley Periodicals, Inc.)

Published
2019
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