Microcapsule prepared by extruding starch and procyanidins inhibited protein oxidation and improved quality of chicken sausages
Jialin Song, Lijun Jiang, Huihui Peng, Mingming Qi, Min Zhang, Jiahui Qi, Chengye Ma, Hongjun Li, Dongliang Zhang
Abstract
Functions of microencapsulated procyanidins by extruding starch (MPS) in maintaining the quality of chicken sausages stored at 4 °C for 28 days were investigated. The MPS-added chicken sausages had strong inhibitory effect on formation of disulfide bonds (46.76 μmol/g protein), and slight effect on the amino acid content. The CSau-MPS group had the more stable secondary structure of protein comparing to the control group. XRD and fluorescence spectroscopy demonstrated the sustained-release of procyanidins in the CSau-MPS group during storage. In addition, the MPS addition significantly reduced the hardness and chewiness of the samples, and inhibited the texture change caused by protein oxidation (P < 0.05). The microstructure of chicken sausages suggested that the MPS addition did not damage the structure of chicken sausages. Therefore, MPS was a potential natural antioxidant by delaying the oxidative deterioration and quality degradation of chicken sausages.