THERMAL GELATION OF PORK, BEEF, FISH, CHICKEN AND TURKEY MUSCLES AS AFFECTED BY HEATING RATE AND PH

被引：46

作者：

LAN, YH ^{[1
]}

NOVAKOFSKI, J ^{[1
]}

MCCUSKER, RH ^{[1
]}

BREWER, MS ^{[1
]}

CARR, TR ^{[1
]}

MCKEITH, FK ^{[1
]}

机构：

[1] UNIV ILLINOIS,DIV FOODS & NUTR,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1995年 / 60卷 / 05期

关键词：

THERMAL GELATION; PORK; BEEF; FISH; CHICKEN; TURKEY;

D O I：

10.1111/j.1365-2621.1995.tb06265.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effects of heating rate (3 degrees C or 0.7 degrees 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.

引用

页码：936 / &

共 27 条

[11] PHYSICOCHEMICAL ASPECTS OF SOY PROTEINS STRUCTURE FORMATION [J].