The heat-induced gelling properties of mixtures of chicken ground meat and acid-precipitated soybean protein (APS-protein) preheated under various intensities were investigated, in order to elucidate the interaction between meat protein and soybean protein. The jelly strength, Young's modulus and water-holding capacity of mixtures of ground meat and non-preheated APS-protein showed only low values, while their values for the mixtures of ground meat and preheated APS-protein increased with increase of the preheating time. Although these values rapidly increased at the initial stage in preheating (0-4min), after 4min, the jelly strength increased only at a slow rate, while Young's modulus and water-holding capacity remained almost at a constant level. The amounts of preteins in the separated juices from mixed samples decreased with the increase of preheating time.The amounts of the sulfhydryl groups of APS-protein increased with the preheating time until 4min, but after that time, their values rapidly decreased.The physical properties of mixed samples were related to the sulfhydryl groups of APS-protein at the initial stage in preheating (0-4min), but after 4min, this relation was not observed.Jpn. J. Zootech. Sci., 56 (11): 897-904, 1985
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.