Thermal gelation of pork, beef, fish, chicken and turkey muscles as affected by heating rate and pH

• Published in: Journal of food science Vol. 60
• Main Authors: Lan Y.H, Novakofski J, McCusker R.H, Brewer M.S, Carr T.R, McKeith F.K
• Format: Journal Article
• Language: English
• Published: 01.09.1995
• Subjects: beef; biological differences; capacidad de retencion de agua; capacite de retention d' eau; carne de cerdo; carne de res; chickens; coccion; colloide; colloids; coloides; contenido proteico; cooking; cuisson; diferencias biologicas; difference biologique; dindon; elasticidad; elasticite; elasticity; fish; gelificacion; gelification; heat treatment; jellification; losses; malformacion; malformation; malformations; muscle; muscles; musculos; pavo; perdidas; perte; pescado; poisson aliment; pollo; pork; poulet; prensado; pressage; pressing; protein content; resistance mecanique; resistencia mecanica; strength; temperatura; temperature; teneur en proteines; traitement thermique; tratamiento termico; turkeys; viande bovine; viande porcine; viscosidad; viscosite; viscosity; water holding capacity
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.1995.tb06265.x

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 nupture 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.