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Thermal Gelation of Myofibrils from Pork, Beef, Fish, Chicken and Turkey
Author(s) -
LAN Y.H.,
NOVAKOFSKI J.,
McCUSKER R.H.,
BREWER M.S.,
CARR T.R.,
McKEITH F.K.
Publication year - 1995
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.1365-2621.1995.tb06266.x
Subject(s) - myofibril , chemistry , food science , fish <actinopterygii> , fishery , biochemistry , biology
Myofibril gels with 5, 7, or 10% protein and 2% NaCl were prepared from pork, beef, fish, chicken and turkey muscles using a heating rate of 0.7°C/min and pH 6.0 to compare the thermal gelation properties of myofibrillar protein from different species. The force required to rupture gel (Pf), force required to move plunger through gel (Fp), viscosity index (Ni), and elasticity (Ea) increased and cooking loss decreased with increasing protein contents. Myofibrils of chicken breast and thigh had lower and fish and turkey thigh had higher cooking loss at protein contents of 7% or 10%.