THERMAL GELATION OF BROWN TROUT MYOFIBRILS - EFFECT OF MUSCLE-TYPE, HEATING RATE AND PROTEIN-CONCENTRATION

The thermal gelation properties of myofibril solutions (KCl 0.6M; pH 6 .0) from reared brown trout white and red muscles were analyzed by the rmal scanning rheometry, With a heating rate of 1 degrees C/min, red m uscle myofibrils exhibited a lower gelation capacity than white muscle myofibrils at low temperatures. No difference was observed above 60 d egrees C where solid gels were formed from the two myofibril types. In creasing protein concentration or reducing heating rate increased the values of the rheological parameters at 80 degrees C for the two muscl e type myofibrils. With a low heating rate (0.25 degrees C/min), white muscle myofibrils formed stronger gels whatever the temperature.