Functional Properties and Storage Stability of Alkali Soluble Chicken Meat Protein and Modified Waxy Corn Starch Blend System

The functional properties of alkali soluble chicken meat protein/starch blend were studied in three phases. In the first phase chicken breast meat powder was solubilized with alkali in a 2  2 factorial experiment. The results from microscopic appearance, microscopy, SEM, consistency, solubility, X-ray diffractometry, SDS-Page showed changes in microstructural, textural and molecular weight of protein profile which were significantly affected (P0.05) by heating temperature and 1% alkali, thus indicating involvement of molecular changes affecting the physical characteristics. In the second phase of the project, the study focused on characterizing the physicochemical characteristics of chicken meat protein and crosslinked acid modified waxy corn starch blends (CMB). Prior to this, consistency, rheological and freeze thaw stability of starches, potato, tapioca and crosslinked acid modified waxy corn starch (MWCS) were compared. As a result, MWCS was selected to be used in the protein/starch blends for its higher gel strength and better freeze thaw stability. The subsequent study was carried out involving a 4  3 factorial experiment which found the strongest synergism to be between 3% chicken breast meat powder with 0.75% alkali at 80°C for 15 minutes and 4% MWCS at pH 6, changing the physicochemical properties of chicken breast meat powder substantially, with enhanced homogeneous, smooth texture and true gel like behaviour as indicated by G’  G’’ and better freeze thaw stability. A central