Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 60, Issue 5, pages 936–940, September 1995
How to Cite
LAN, Y.H., NOVAKOFSKI, J., McCUSKER, R.H., BREWER, M.S., CARR, T.R. and McKEITH, F.K. (1995), Thermal Gelation of Pork, Beef, Fish, Chicken and Turkey Muscles as Affected by Heating Rate and pH. Journal of Food Science, 60: 936–940. doi: 10.1111/j.1365-2621.1995.tb06265.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 10/14/94; revised 3/25/95; accepted 5/16/95.
- thermal gelation;
Effects of heating rate (3°C or 0.7°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.