Effect of Phosphates on Heat-induced Gelation Properties of Myosin from Rabbit Skeletal Muscles

Abstract

Abstract: Effects of phosphates on heat-induced gelation properties (Hardness, Water holding Capacity and ultra microstructure) of myosin from rabbit skeletal muscles were studied. Results showed that Sodium pyrophosphate (SPP) and Trimeric sodium phosphate (TPP) decreased the gel hardness and Pasoas major(PM) gel WHC, but increased Semimembranosus proprius (SMp)gel WHC, while Sodium hexametahposphate (HMP) improved the gel hardness and WHC. Scanning electron micrographs of the ultra microstructure of gels showed that gel structure became less uniformity, and had longer, thicker cross- linkage and larger pore size with more SPP and TPP, but HMP had smaller effect on gel structure.

Key words: rabbit skeletal muscle, myosin, hardness, WHC, ultra microstructure

XU Xing-Lian, WANG Xia, ZHOU Guang-Hong, LIN Li-Jun, HUANG Hong-Bing. Effect of Phosphates on Heat-induced Gelation Properties of Myosin from Rabbit Skeletal Muscles[J]. FOOD SCIENCE, 2005, 26(3): 42-46.

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Effect of Phosphates on Heat-induced Gelation Properties of Myosin from Rabbit Skeletal Muscles

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