ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Effects of heating rate (3°C or 0.7°C/min) and pH (5.5, 6.0, 6.5, or 7.0) on thermal gelation properties of different muscle systems were evaluated (10% protein, 2% NaCl) using pork, beef, fish, and chicken and turkey (breast and thigh) muscles. Results indicated that, at pH 6.5 and 7.0, force required to rupture the gel (Pf), force required to move plunger through the gel (Fp), and viscosity index (Ni), using a slow heating rate, were higher than with rapid heating. All muscles (except breast muscles with the slow heating rate) yielded higher (P〈0.05) gel strength (Fp, Pf) at pH 6.0 than at the other pHs.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1995.tb06265.x
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