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Effect of initial pH in broiler breast muscles on gel forming capacity of meat proteins and on rheological characteristics of frankfurter‐type sausage
Author(s) -
KIJOWSKI J.,
NIEWIAROWICZ A.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00826.x
Subject(s) - sarcoplasm , myofibril , chemistry , rheology , food science , broiler , viscosity , water holding capacity , biochemistry , endoplasmic reticulum , materials science , composite material
Summary Gel forming capacity (GFC) of proteins extracted from broiler breast muscles of various initial pH values, as well as some technological and rheological characteristics of frankfurter‐type sausages manufactured from normal, PSE‐ and DFD‐type muscles of broilers were investigated. Myofibrillar proteins showed generally a considerably higher GFC than sarcoplasmic proteins. Both proteins isolated from normal muscles (pH 15 6.2) demonstrated significantly better GFC than proteins from PSE (pH 15 5.7) and DFD (pH 15 6.5) type meat. GFC was affected by the pH of the solution in a model system and showed an optimum at pH 6.0 for all three protein fractions. Dynamic viscosity was markedly higher for myofibrillar than for sarcoplasmic proteins. No differences in viscosity were found between myofibrillar and sarcoplasmic proteins as influenced by pH 15 in the muscles. Myofibrillar proteins produced a considerably more rigid gel than sarcoplasmic ones, as measured by its linear strain. Protein gels from normal muscles exhibited stronger consistency than those from PSE‐ and DFD‐type muscles. Viscosity of sausage meat was higher in the samples originating from meat of pH 15 6.2 in comparison with meat of lower and higher pH 15 values. The lowest free water content was found in model sausages produced from normal meat, intermediate in these of PSE‐type meat, and the highest one in the sausages obtained from DFD‐type meat. Such rheological characteristics as linear, plastic, and elastic strains showed the best quality in sausage manufactured from normal meat. It may be concluded that the initial condition of broiler breast muscles affects markedly some technological properties of meat and the quality of the ready‐to‐eat product.