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Effect of Two‐Step Heating on Gel Properties of a Paramyosin‐Myosin System
Author(s) -
SANO TAKESHI,
NOGUCHI SATOSHI F.,
TSUCHIYA TAKAHIDE,
MATSUMOTO JUICHIRO J.
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb03112.x
Subject(s) - myosin , chemistry , materials science , biochemistry
The effect of two‐step Heating, including low temperature setting, on the gel properties of the paramyosin‐myosin system was investigated. At relatively low paramyosin contents, little effect of the two‐step heating on gel properties was observed. When the paramyosin became 25 % or more, the indices of gel properties became significantly larger than those for the gels prepared by one‐step heating. Paramyosin was more susceptible to the effect of two‐step heating than myosin. It was thus concluded that paramyosin was mainly responsible for the effect of setting in invertebrate muscle gels.