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

Myofibril gels with 5, 7, or 10% protein and 2% NaCl were prepared from 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 properties 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 decreased with increasing protein contents. Myofibrils of chicken breast and thigh had fewer and fish and turkey thigh had higher cooking loss at protein contents of 7% or 10%.