Physicochemical Properties and Heat-induced Gelling of Cardiac Myosin in Model System

Samejima, Kunihiko; Hara, Shigeo; Yamamoto, Kenji; Asghar, Ali; Yasui, Tsutomu

doi:10.1080/00021369.1985.10867195

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1998

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“…Dunnett's-T test showed no differences (PϾ0.05) in PS between the CTL and LFBMS treatment, except for 1% KSS at a M:P ratio of 6.0 (data not shown). Since a positive correlation between PS and gel strength has been reported for bovine myofibrils (Samejima et al, 1985), PS might affect textural characteristics of LFBMS.…”

Section: Physical Propertiesmentioning

confidence: 98%

Low‐fat Bologna In A Model System With Varying Types And Levels Of Konjac Blends

Chin

Keeton

Longnecker

et al. 1998

Journal of Food Science

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A low-fat bologna model system (LFBMS) with a konjac blend (KB) level of 0.5% had higher moisture content and shear stress values (PϽ0.05) than a 1.0% KB. Increasing moisture:protein (M:P) ratios from 5.0 to 6.0 had the greatest effect on chemical and physical parameters. Three konjac types (KSS, KHC and KNC) had varying effects on these parameters. Allo-Kramer shear, texture profile analysis (TPA) and torsion tests indicated that LFBMS with a 0.5% konjac level and a M:P ratio of 6.0 or a 1.0% konjac level and M:P ratios of 5.5 or 6.0 yielded similar products to the control (30% fat).

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Section: Physical Propertiesmentioning

confidence: 98%