Kexin Zheng

This study evaluated the efficacy of yeast protein (YP) supplementation at 0%, 2%, 4%, and 6% (w/w, relative to meat weight) in mitigating quality defects commonly observed in low-salt (1% NaCl) chicken meat batters, including reduced water-holding capacity, textural deterioration, and insufficient gel strength. The results demonstrated that YP incorporation substantially alleviated these defects. Notably, compared with the conventional 2% NaCl control (T1), the 4% YP formulation (T4) exhibited significantly higher cooking yield, hardness, and gel strength (p < 0.05), whereas water-holding capacity, L* value, and springiness were not significantly different (p > 0.05). Rheological analysis showed that the storage modulus (G′) at 80 °C increased with increasing YP content. Fourier transform infrared spectroscopy indicated that YP promoted a secondary structural transition from α-helices to β-sheets. Cryo-SEM revealed that YP addition resulted in a denser and more ordered gel network. However, increasing YP to 6% caused undesirable gel darkening and a significant decrease in appearance score, although overall acceptability did not differ significantly from T1, T3, or T4. Among the tested concentrations, 4% YP was identified as the optimal supplementation level, significantly enhancing the gel quality of low-salt chicken meat batters while maintaining desirable product characteristics. These findings highlight the promising potential of YP in the development of low-salt meat batter products.

This study explored the enhancement of exopolysaccharide (EPS) production by Ganoderma lucidum through bidirectional liquid fermentation, employing Clinacanthus nutans (Burm. f.) Lindau leaves as a medicinal substrate. The optimal concentration of C. nutans leaf powder was determined to be 6 g/L, resulting in a significant increase in both mycelial biomass (61.78%) and EPS yield (116.6%). Structural analyses indicated that the EPS supplemented with C. nutans underwent notable modifications. Fourier-transform infrared spectroscopy suggested the introduction of potential carbonyl groups and a shift in glycosidic linkage configuration. Monosaccharide composition analysis revealed a significant transition from a glucose-dominated profile in the control to a galactose-rich, more diverse profile, including uronic acids and amino sugars, in the experimental group. High-performance gel permeation chromatography demonstrated a transformation from a low, homogeneous molecular weight (4.7 kDa) to a heterogeneous, bimodal distribution featuring a prominent high-molecular-weight fraction (38.5 kDa). Consequently, the modified EPS exhibited significantly enhanced antioxidant activities, with scavenging rates for DPPH, hydroxyl, and ABTS radicals increasing to 55.5%, 35.1%, and 88.0%, respectively, at a concentration of 2 mg/mL. These findings demonstrate that C. nutans is an effective supplement for modulating the fermentation process of G. lucidum, not only boosting EPS production but also tailoring its structural characteristics to obtain polysaccharides with superior bioactivities, highlighting its potential in functional food and nutraceutical applications.