THERMAL GELATION OF MYOFIBRILS FROM PORK, BEEF, FISH, CHICKEN AND TURKEY

Myofibril gels with 5, 7, or 10% protein and 2% NaCl were prepared fro m pork, beef, fish, chicken and turkey muscles using a heating rate of 0.7 degrees C/min and pH 6.0 to compare the thermal gelation properti es 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 d ecreased with increasing protein contents. Myofibrils of chicken breas t and thigh had fewer and fish and turkey thigh had higher cooking los s at protein contents of 7% or 10%.