Abstract:

In this paper, chicken meat homogenate was heated to 65, 70, 75, 80 and 85 ℃, respectively, by increasing thetemperature at a rate of 1 or 2 ℃/min. The results showed that the heating methods significantly influenced the water holdingcapacity (WHC) of chicken breast homogenate gel (P ＜ 0.05). A highly significant difference was detected for the gelhardness of chicken breast homogenate (P ＜ 0.01). The best WHC and hardness of gel formation were obtained when thetemperature reached 70 ℃ at an increasing rate of 1 ℃/min. The G’ and G” of chicken breast homogenate heated with 1 ℃/minwere better than those heated with 2 ℃ /min. The initial transformation temperature of 1℃/min appeared earlier than that of 2 ℃/min, andthe first and second peaks of 1 ℃/min were higher than those of 2 ℃/min. The scanning electron microscope results showed thatbetter three-dimensional structure of gels was formed by the slower heating rate than by the faster heating.

Key words: chicken meat homogenate, heat-induced gel, water holding capacity(WHC), hardness, ultrastrcuture;rheological property