GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - EFFECTS OF PH, SALT AND TEMPERATURE

Citation
Cl. Lavelle et Ea. Foegeding, GELATION OF TURKEY BREAST AND THIGH MYOFIBRILS - EFFECTS OF PH, SALT AND TEMPERATURE, Journal of food science, 58(4), 1993, pp. 727
Citations number
29
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
58
Issue
4
Year of publication
1993
Database
ISI
SICI code
0022-1147(1993)58:4<727:GOTBAT>2.0.ZU;2-R
Abstract
Salt concentration >0.1M and pH were important to the development of g el fracture properties. However, meat type and salt concentration (0.5 -1.0M) did not influence gel shear stress or shear strain. Isothermal heating temperature (55-degrees-C or 70-degrees-C) affected only gel s hear strain. Rheological properties at fracture and nonfracture did no t respond alike to changes in gelation conditions. General similaritie s between breast and thigh myofibril gels implied that protein isoform s were not the main factor influencing gel structure formation.