In:
Journal of Texture Studies, Wiley, Vol. 47, No. 3 ( 2016-06), p. 231-238
Abstract:
Changes in texture, protein content, protein composition and microstructure of enzymatically softened chicken were investigated. This chicken meat was prepared for people with difficulties in mastication. Normally cooked chicken breast (NC) and homogeneous enzyme permeation (HEP)‐treated chicken breast (HEPC) were compared in terms of firmness, fibrous texture and protein content. Protein composition and the microstructure of muscle fibers were examined by using SDS‐PAGE and electron microscope. HEPC had less firmness than 1/11 of that of NC ( P 〈 0.001), more than 1.4 times of the protein content of restructured product and fibrous texture. HEPC had lower molecular weight due to the enzyme reaction as shown by SDS‐PAGE. The structure of myofibrils in HEPC was maintained while the microstructure of the section was sponge‐like, sparse and weak. By using the HEP method and controlling the enzyme reaction adequately, softening was attained while retaining fibrous texture of chicken. Practical Applications With these features, chicken made using the homogeneous enzyme permeation method is expected to expand the applicability of oral nutrition and help establish a new approach to nutritional management for people with difficulty masticating. This technology has already been used for food products named “iEat” (EN Otsuka Pharmaceutical Co., Ltd., Japan), which are produced for patients with masticatory difficulties.
Type of Medium:
Online Resource
ISSN:
0022-4901
,
1745-4603
DOI:
10.1111/jtxs.2016.47.issue-3
Language:
English
Publisher:
Wiley
Publication Date:
2016
detail.hit.zdb_id:
2176283-1
SSG:
15,3
