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Gelation of Turkey Breast and Thigh Myofibrils: Effects of pH, Salt and Temperature
Author(s) -
LAVELLE C.L.,
FOEGEDING E.A.
Publication year - 1993
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.1365-2621.1993.tb09345.x
Subject(s) - myofibril , rheology , salt (chemistry) , isothermal process , chemistry , strain (injury) , chicken breast , shear (geology) , shear stress , food science , chromatography , materials science , composite material , biochemistry , anatomy , organic chemistry , biology , thermodynamics , physics
Salt concentration >0.1M and pH were important to the development of gel fracture properties. Howcvcr, meat type and salt concentration (0.5–1.0M) did not influence gel shear stress or shear strain. Isothermal heating temperature (55°C or 70°C) affected only gel shear strain. Rheological properties at fracture and nonfracture did not respond alike to changes in gclation conditions. General similarities between breast and thigh myofibril gels implied that protein isoforms were not the main factor influencing gel structure formation.