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Figure S1. Effect of CaCl2 and phosphate on the profile of salt soluble protein extracted from goose meat. Lane1, marker; Lane 2, 0% TSPP; Lane 3, 0.18% TSPP; Lane 4, 0.36% TSPP; Lane 5, 0.18% SHMP; Lane 6, 0.36% SHMP; Lane 7, 0.18% STPP; Lane 8, 0.36% STPP; Lane 9, 0.02 M CaCl2; Lane 10, 0.04 M CaCl2.

Figure S2. Effect of CaCl2 concentration on hardness (□) and WHC (■) of heat-induced gel prepared from salt soluble protein extracted from goose meat. The vertical bars show the standard error.

Figure S3. Effect of phosphate concentration on hardness (a) and water holding capacity (b) of heat induced gel prepared from salt soluble protein extracted from goose meat. The vertical bars show the standard error.

Figure S4. Responsive surface and contour plots for the hardness of salt-soluble protein gels as affected by CaCl2, TSPP, SHMP and STPP. Two variables have been plotted. Using a Box–Behnken design, the third and fourth variable hold constant at its mean value versus each response variable.

Figure S5. Responsive surface and contour plots for the WHC of salt-soluble protein gels as affected by CaCl2, TSPP, SHMP and STPP. Two variables have been plotted. Using a Box–Behnken design, the third and fourth variable hold constant at its mean value versus each response variable.

Figure S6. SEM image of SSMP gel from goose meat in the presence of 0.02 M CaCl2 (A), 0.21% TSPP (B), 0.16% SHMP (C) and 0.11% STPP (D).

Figure S7. SEM image of SSMP gel from goose meat prepared at 0.18% TSPP and 0.12% STPP in the presence of 0.00 M CaCl2 and 0.06% SHMP(A), 0.00 M CaCl2 and 0.018% SHMP (B), 0.04 M CaCl2 and 0.06% SHMP (C), 0.04 M CaCl2 and 0.018% SHMP (D).

Figure S8. SEM image of SSMP gel from goose meat prepared at 0.02 M CaCl2 and 0.12% STPP in the presence of 0.12% TSPP and 0.06% SHMP(A), 0.12% TSPP and 0.018% SHMP (B), 0.24% TSPP and 0.06% SHMP (C), 0.24% TSPP and 0.018% SHMP (D).

Figure S9. SEM image of SSMP gel from goose meat prepared at 0.02 M CaCl2 and 0.18% TSPP in the presence of 0.06% STPP and 0.06% SHMP(A), 0.06% STPP and 0.018% SHMP (B), 0.18% STPP and 0.06% SHMP (C), 0.18% STPP and 0.018% SHMP (D).

Figure S10. Effect of phosphate compounds on hardness and WHC of heat-induced gel prepared from salt soluble protein extracted from goose meat.

Table S1. Box–Behnken design arrangement and response values

Table S2. ANOVA for response of the gels hardness and WHC

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