Abstract: The gel properties of mixed chicken breast and leg myofibrillar proteins at various ratios were studied by measuring thermal denaturation temperature, texture characteristics, rheological properties and water-holding capacity (WHC). The results showed that the gel properties of breast myofibrillar protein were significantly better than those of leg myofibrillar protein. The hardness and WHC of leg myofibrillar protein could be improved by mixing breast myofibrillar protein. The mixed myofibrillar proteins at the mass ratio of 9:1 had the highest hardness and WHC, which were 167.64 g and 83.6%, respectively, and the gel properties were generally similar with those of breast myofibrillar protein. However, the mixed myofibrillar proteins at the mass ratio of 1:9 had the lowest hardness, WHC and terminal value of storage modulus, which were 110.82 g, 48.75% and 297 Pa, respectively, and the gel properties were better than those of leg myofibrillar protein.

Key words: breast myofibrillar protein, leg myofibrillar protein, gel properties, thermal denaturation temperature, texture characteristics, rheological properties, water-holding capacity