scholarly journals Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan

2019 ◽  
Vol 32 (1) ◽  
pp. 144-151 ◽  
Author(s):  
Chang Hoon Lee ◽  
Koo Bok Chin
Keyword(s):  
Textural Properties ◽  
Myofibrillar Protein ◽  
Low Fat ◽  
Protein Gels

scholarly journals The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels

2017 ◽  
Vol 1 (1) ◽  
pp. 109 ◽  
Author(s):  
Andrew J. Gravelle ◽  
Alejandro G. Marangoni ◽  
Shai Barbut
Keyword(s):  
Particle Size ◽  
Protein Content ◽  
Myofibrillar Protein ◽  
Protein Gels

Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel

LWT ◽  
2019 ◽  
Vol 110 ◽  
pp. 19-24 ◽  
Author(s):  
Lei Zhou ◽  
Xiao Feng ◽  
Yuling Yang ◽  
Yinji Chen ◽  
Jingyu Wang ◽  
...  
Keyword(s):  
High Speed ◽  
Myofibrillar Protein ◽  
Low Fat

scholarly journals Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 721
Author(s):  
Dong-Heon Song ◽  
Youn-Kyung Ham ◽  
Sin-Woo Noh ◽  
Koo Bok Chin ◽  
Hyun-Wook Kim
Keyword(s):  
Ionic Strength ◽  
Ph Value ◽  
Protein Solubility ◽  
Textural Properties ◽  
Myofibrillar Protein ◽  
Cooking Loss ◽  
Technological Properties ◽  
Raw Meat

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic strengths (0.086, 0.171, 0.257, and 0.342). Hot-boned and ground chicken breasts were salted within 30 min postmortem after slaughter (pre-rigor salting) or 24 h postmortem (post-rigor salting) with varying concentrations of NaCl (0.50%, 1.00%, 1.50%, and 2.00%) or KCl (0.64%, 1.28%, 1.91%, and 2.55%) corresponding to the four ionic strengths. KCl caused higher pH value in salted chicken breasts than NaCl (p < 0.05). However, KCl decreased total and myofibrillar protein solubilities in post-rigor salted chicken breasts compared to NaCl (p < 0.05), but those were similar to pre-rigor chicken breasts, regardless of the salt type (p > 0.05). Different salt types had no significant impact on cooking loss and textural properties. This study shows that NaCl and KCl had similar effects on technological properties at the same ionic strength (within 0.342), but the use of KCl may have the possibility to decrease protein solubility, depending on rigor status of raw meat at the different salting time.

Influence of particle size and interfacial interactions on the physical and mechanical properties of particle-filled myofibrillar protein gels

RSC Advances ◽  
2015 ◽  
Vol 5 (75) ◽  
pp. 60723-60735 ◽  
Author(s):  
Andrew J. Gravelle ◽  
Shai Barbut ◽  
Alejandro G. Marangoni
Keyword(s):  
Mechanical Properties ◽  
Particle Size ◽  
Elastic Moduli ◽  
Physical And Mechanical Properties ◽  
Surface Effects ◽  
Myofibrillar Protein ◽  
Interfacial Interactions ◽  
Filler Size ◽  
Protein Gels

The mechanical properties of glass and wax particle-filled myofibrillar protein gels were characterized based on filler size and surface effects. Increases in elastic moduli were explained using established models describing particle-filled networks.

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