Combined effect of CaCl2 and high pressure processing on the solubility of chicken breast myofibrillar proteins under sodium-reduced conditions

• Published in: Food chemistry Vol. 269; pp. 236 - 243
• Main Authors: Wang, Yu, Zhou, Ying, Li, Pei-jun, Wang, Xi-xi, Cai, Ke-zhou, Chen, Cong-gui
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 15.12.2018
• Subjects: CaCl2; High pressure processing (HPP); Myofibrillar proteins (MP); Solubility; Structural modification; High pressure processing (HPP); Structural modification; Myofibrillar proteins (MP); CaCl2; Solubility

•HPP combined with CaCl2 (<40 mM) synergistically increased the solubility of MP.•CaCl2 at 100 mM could attenuate the solubilizing effect of HPP on MHC.•The changes of solubility could be related to the structural modification of MP.•The results are attractive for developing sodium-reduced meat p...