Abstract:  This article studied the effect of sarcoplasmic proteins on gel properties of beef homogenate. There were three levels of sarcoplasmic proteins content,which including 7%, 3% and 0%. The results indicated that the effect of sarcoplasmic proteins on the water holding capability of gel of beef homogenate is significant difference(p<0.01), the WHC is 92.276% in the 7% content of sarcoplasmic proteins, but 98.878% in the 0% content of sarcoplasmic proteins; the effect on the failure stress is significant difference(p<0.05), the failure stress 7.32×10-6kPa in the 7% content of sarcoplasmic proteins, 14.91×10- 6kPa and 12.92×10-6kPa in the 3% and 0% content of sarcoplasmic proteins; and sarcoplasmic proteins do not affect the strain of beef homogenate.

Key words:  , sarcoplasmic proteins； beef homogenate； gel properties；