Effect of Yeast Protein on the Gel Properties of Low-Salt Chicken Meat Batters

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.