The Effect of Adding Grape Seed Powder Modified by an Alternating Current Electric Field on the Properties of Chicken Myofibrillar Protein Gel

This study examined the impact of varying addition levels (0%, 0.5%, 1%, 2%, and 4%) of electro-processed grape seed powder on the physicochemical properties and gel features of chicken myofibrillar protein. The incorporation of modified grape seed powder (MGSP) with an alternating electric field can strengthen the structure of myofibrillar protein (MP) gel, as well as improve its water retention capacity and solubility to a degree. Moreover, as the amount of addition increases, the gel’s hydrophobicity decreases and the number of carbonyl groups decreases, but the antioxidant activity improves. Ionic bonds and disulphide bonds are predominant intermolecular forces in the MP gel. MGSP can induce alterations in protein conformation and enhances the development of a dense and homogeneous gel network. Overall, when the addition amount is 2–4%, the gel characteristics reach optimal conditions. This study offers a crucial informational foundation for the utilization of plant-based materials altered by alternating electric fields and composite gels in meat products.