Sonicated-assisted TGase treatment enhances the techno-functional properties and protein conformation of reduced-salt chicken meat batter.

The influence of sonication duration (0, 30 and 60 min) and TGase addition (Transglutaminase, 0 and 8.69 g/kg) on the pH, emulsion stability, textural characteristics, and protein conformation of reduced-salt chicken meat batter was analyzed. Compared with the sample without TGase or sonication treatment, the pH, β-sheet and β-turn contents of the samples treated with TGase and/or sonication were increased from 5.92, 20.4% and 13.3% to 6.13, 28.6% and 17.1%, respectively, led to the L*-value, cooking yield, emulsion stability, hardness, springiness, adhesiveness and chewiness were substantially higher, which shortened the initial relaxation time and decreased the mobility of the water, especially the immobilized water was increased from 76.6% to 92.8%. In addition, the pH, cooking yield, texture properties, β-sheet and β-turn contents of reduced-salt chicken meat batter considerably increased with increasing sonication duration, especially the cooking yield and hardness were increased from 80.7% to 58.5 N to 90.8% and 76.3 N, respectively, whereas they were not notably different after adding TGase, indicating that TGase more strongly impacted these variables compared with ultrasonic treatment. In conclusion, sonication-assisted TGase treatment induced changes in the protein conformation of reduced-salt chicken meat batter, leading to increased emulsion stability and gel properties. • Sonicated-assisted TGase increased batter's pH, L*- and b*-values, cooking yield. • Sonicated-assisted TGase improved batter's emulsion stability, texture and protein conformation. • The mobility of water was reduced after treated by sonicated-assisted TGase. • Sonicated-assisted TGase enabled reduced-salt batter to have good gel properties. [ABSTRACT FROM AUTHOR]