Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure

Montejano, J. G.; Hamann, D. D.; Lanier, Tyre C.

doi:10.1111/j.1365-2621.1984.tb12830.x

Cited by 147 publications

(73 citation statements)

References 4 publications

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“…At this point, the sol had turned to a viscoelastic gel. The heating curve obtained with CBM is typical for poultry meat (Montejano, 1984). The control group had a lower initial G′ value than other raw batters, due to it has lower salt soluble protein (Table 1) and different composed of type fibre.…”

Section: Resultsmentioning

confidence: 90%

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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The effects of various mixtures of pork leg meat and chicken breast meat, ranging from 0 to 100% on quality attributes of raw meat-emulsion batters and kung-wans were investigated. Increasing the content of chicken breast meat altered the color by increasing lightness and yellowness, increased protein solubility, and increased hardness. Hardness and springiness play important roles in kung-wan, and consumers prefer those having a firmer, harder texture. The emulsion stability changed with different mixtures of pork leg meat and chicken breast meat. With mixtures of meats, the emulsion stabilities were lower. The treatments which containing chicken breast meat had a higher storage modulus than 100% pork leg meat at temperatures higher than 60℃, and so had better texture. The results showed that chicken breast meat, at 50% substitution for pork leg meat, improved the quality of kung-wan.Keywords: kung-wan, emulsion stability, dynamic rheological, protein solubility, texture *To whom correspondence should be addressed. E-mail: xlxu@njau.edu.cn IntroductionEmulsified meats are available in a large range of products that provide the consumer with a wide choice of textures and flavors depending on their method of production. Commonly, different types of specific products originate from individual countries or regions where tradition has played a large part in their development. One such product is the Chinese-style meatball, or kung-wan, which is made primarily from pork and is a popular meat product in Taiwan and related Chinese communities (Hsu and Chung, 1998). It is a typical emulsified meat product, commonly made with pork leg meat and back fat (Hsu and Chung, 1999). Consumers regard texture is an important factor of this product, and in particular, springiness and cohesiveness are two attributes that define this ball-shaped meat product. Springiness is to some extent the result of inclusion of air during the beating method used in their production.These important textural properties are highly dependent not only on the method of fabrication but also upon the properties of the myofibrillar proteins and the characteristics of the muscle tissue. It has been reported for instance that muscle from pork and chicken have different gelation properties (Cofrades et al., 1997;Iwasaki et al., 2006;Kang et al., 2010) which affects the product texture. The salt soluble proteins (SSP) of muscle are the most important functional proteins for the manufacture of emulsified meat products. Muscle is classified by fiber type. Pork leg meat (PLM) is comprised primarily of type IIB fibers, and other is type I and type IIA myofibers (Suzuki et al., 1999), whereas chicken breast meat (CBM) is composed of essentially 100% white muscle fiber (fiber type IIB) (Nakamura et al., 2004). Different muscle types exhibit different the heat-induced gelation properties of SSP (Xiong, 1994).The consumption of chicken meat continues to grow around the world. Chicken meat is viewed as a tastier, healthier, lower in fat-content than pork (McCarthy et ...

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Section: Resultsmentioning

confidence: 90%

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Kang

Zou

et al. 2013

FSTR

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“…Therefore, excess attractive strength cause coagulation, and excess repulsive strength causes dissolution of the network's structure. Montejano et al (1984) reported that the rigidity of the eggwhite started at 71°C and increased at 83°C, and the elasticity developed between 70 and 74°C. Denaturation of ovalbumin occurred from 79°t o 84°C.…”

Section: Gelationmentioning

confidence: 99%

Albumen protein and functional properties of gelation and foaming

Alleoni¹

2006

Sci. agric. (Piracicaba, Braz.)

132

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Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing. Key words: ovalbumin, coagulation, gel, denaturation PROTEÍNAS DO ALBUME E PROPRIEDADES FUCIONAIS DE GELATINIZAÇÃO E FORMAÇÃO DE ESPUMARESUMO: As proteínas da clara do ovo de galinha têm sido extensivamente usadas como ingredientes em alimentos processados, devido às suas propriedades funcionais, tais como gelatinização e formação de espuma. Essa revisão aborda as bases moleculares das proteínas da clara do ovo para o desenvolvimento dessas propriedades funcionais durante o processamento.

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“…A preparação das amostras seguiu o procedimento de MONTEJANO, HAMANN & LANIER [17]. Claras de 10 ovos foram homogeneizadas por 5 minutos com agitador magnético na velocidade mínima, para prevenir a formação de bolhas de ar.…”

Section: -Análise Do Perfil De Texturaunclassified

Perfil de textura e umidade espremível de géis do albume de ovos recobertos com soro de leite

Alleoni¹,

Antunes²

2005

Ciênc. Tecnol. Aliment.

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Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure

Cited by 147 publications

References 4 publications

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan)

Albumen protein and functional properties of gelation and foaming

Perfil de textura e umidade espremível de géis do albume de ovos recobertos com soro de leite

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