Thermally Induced Gelation and Functional Properties of Porcine Leg Myofibrillar

Abstract

Abstract: The effects of protein concentration and pH on protein solubility, gel strength, cooking loss and heat-induced gelation properties of porcine leg myofibrils were investigated. Myofibrils suspended in 0.6 mol/L NaCl and pH6.0 showed the increasing gel strength and strong gelling properties with increase of protein concentration. However, increasing protein concentration had a negative effect on cooking loss and protein solubility. In addition, leg myofibrils showed increasing protein solubility when stored at 4 ℃. Results indicates that the protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependent. The highest gel strength was noted at pH6.0, while the highest protein solubility and lowest cooking loss at pH7.0.

Key words: myofibrils, pH, gelation, protein solubility, gel strength, cooking loss

UPUL Marapana, JIANG Bo. Thermally Induced Gelation and Functional Properties of Porcine Leg Myofibrillar[J]. FOOD SCIENCE, 2007, 28(12): 66-73.

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Thermally Induced Gelation and Functional Properties of Porcine Leg Myofibrillar

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