文献类型：期刊文献

英文题名：Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast

作者：He, Yuanju[1];Zhang, Chang[1];Zheng, Yimei[1];Xiong, Huaxing[1];Ai, Chao[1];Cao, Hui[1];Xiao, Jianbo[1];El-Seedi, Hesham[2];Chen, Lei[1];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod,Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang 524088, Peoples R China;[2]Uppsala Univ, Biomed Ctr, Dept Med Chem, Pharmacognosy Grp, Box 574, S-75123 Uppsala, Sweden

年份：2023

卷号：18

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001044058100001)、、EI(收录号：20231113729705)、Scopus(收录号：2-s2.0-85149821087)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32272315, 32072209) , the Natural Science Foundation of Guangdong Province (2022A1515010694) , China Post-doctoral Science Foundation Funded Project (2020 M682073) , the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021) .

语种：英文

外文关键词：Blackberry polysaccharide; Chicken breast; Volatile flavor substances; Meteorological ion migration chromatography

外文摘要：Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80celcius for 1 h. The differences in texture, water distribution and volatile flavor components among different groups (adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.