Whole egg improves the swallowing properties of fermented chicken mince gel for dysphagia

In this study, chicken was used as the base material, and a combination of fermentation regulation and whole egg incorporation was applied to systematically investigate the effects of protein degradation degree and whole egg synergism on the quality of chicken mince gels. First, chicken mince models with different degrees of protein degradation were constructed by controlling fermentation time. The degradation characteristics were evaluated by measuring pH, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), and SDS-PAGE, together with sensory evaluation to assess structural and flavor changes. Subsequently, composite gels were prepared by adding 10%, 20%, and 30% whole egg to the fermented chicken mince. The texture profile analysis (TPA), water-holding capacity (WHC), and cooking loss were systematically determined. The results showed that moderate protein degradation reduced gel hardness while generating a protein matrix suitable for subsequent gel modification. Whole egg incorporation subsequently improved gel texture, enhanced water-holding capacity, and reduced cooking loss, with the 30% addition level exhibiting the best overall quality. The addition of whole egg further optimized the gel network structure, increased gel strength, and reduced cooking loss, with the 30% addition level exhibiting the best overall quality. Finally, the swallowing properties were evaluated based on the International Dysphagia Diet Standardization Initiative (IDDSI). The results indicated that the optimized composite gels met the dietary requirements for individuals with dysphagia. Overall, this study elucidates the synergistic mechanism of protein degradation and whole egg incorporation in regulating the quality of chicken mince gels, providing a theoretical basis and technical support for the development of high-protein, animal-based gel foods tailored for dysphagia patients and the elderly population.