Thermal Transitions of Salt‐soluble Proteins from Pre‐ and Postrigor Chicken Muscles

Xiong, Youling L.; Brekke, C. J.

doi:10.1111/j.1365-2621.1990.tb03563.x

Cited by 44 publications

(44 citation statements)

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“…In the second phase, T4 showed a slight increase in G′ from 45℃ to 50℃ and T1, T2 and T3 from 45℃ to 52℃. The similar result has been reported by Xiong and Brekke (1990), who found that gelation was initiated at 45 − 50℃ being dependent upon the proteinprotein interaction. Then all treatments showed a decline until 55℃ was reached which resulted from denaturation of Control: 100% pork leg meat (PLM); T1: 25% chicken breast meat (CBM) and 75% PLM; T2: 50% CBM and 50% PLM; T3: 75% CBM and 25% PLM; T4: 100% CBM.…”

Section: Resultssupporting

confidence: 77%

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: Resultssupporting

confidence: 77%

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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“…T1 had typical dynamic rheological curve of raw pork batters (Kang et al, 2014b). When heated from 20 °C to 41 °C, G' decreased slowly, and then at a slightly increase from 41 °C to 50 °C, because the meat protein denaturation occurred, and gelation at 45-50 °C was initiated after protein-protein interaction had taken place (Xiong & Brekke;1990). Due to the denaturation of the myosin tails, and this changes could disruption of the protein network that had previously formed at lower temperatures, G' had a moderate decline from 53 °C to 56 °C (Wu et al, 2009b;Álvarez et al, 2012).…”

Section: Dynamic Rheological Measurementmentioning

confidence: 99%

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Kang

Zhu

et al. 2017

Food Sci. Technol

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Physical-chemical and rheological properties of pork batters as affected by replacing pork back-fat with pre-emulsified sesame oil were investigated. Replacement of pork back-fat with pre-emulsified sesame oil, improved L* value, moisture and protein content, hardness, cohesiveness, and chewiness, declined a* value, fat content and energy, but not affect cooking yield. When used pre-emulsified sesame oil to replace pork back-fat 50%, the sample had the highest L* value and texture. According to the results of dynamic rheological, replaced pork back-fat by pre-emulsified sesame oil increased the storage modulus (G') values at 80 °C, and formed firm gel. The result of Low-field nuclear magnetic resonance (LF-NMR) shown that the batters with pre-emulsified sesame oil had higher water holding capacity than the control. Overall, the batters with pre-emulsified sesame oil enabled lowering of fat and energy contents, making the pork batter had better texture.

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“…Solution pH has been shown to affect thermally induced protein-protein aggregation and transition temperatures (Goodno and Swenson, 1975b;Ziegler and Acton, 1984;Morita et al, 1987;Xiong and Brekke, 1990). Ziegler and Acton (1984), also using light scattering techniques on bovine natural actomyosin, found two distinct transitions at 43.0 and 56.O"C for pH 5.50, and 48.5 and 57.5"C for pH 6.00.…”

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confidence: 97%

Thermal Aggregation Properties of Duck Salt‐Soluble Proteins at Selected pH Values

Ndi

Brekke

1992

Journal of Food Science

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Thermal aggregation p?operties of duck breast and leg salt-soluble proteins (SSP) were studied at pH 5.50, 5.75 and 6.00. At pH 5.50, a major iran&ion for breast was observed at 60.3"C and for leg at 41.8'C. At OH 5.75. maior transitions at 44.6 and 43.2"C were obtained, resp&tiveli,'for ihe breast and leg SSP. Three transitions at 46.0, 53.0 and 59.O"C were exhibited by breast SSP at pH 6.00, whereas only two major transitions at 47.4 and 54.O"C were identified in leg SSP. Changes in transition peak heights and shifts in transition temperatures as a result of pH changes indicated that, depending on fiber type, pH may enhance or suppress the aggregation behavior of specific constituents of the myosin/actomyosin complex, thereby altering the overall aggregation pattern of the protein preparation.

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Thermal Transitions of Salt‐soluble Proteins from Pre‐ and Postrigor Chicken Muscles

Cited by 44 publications

References 20 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)

Effect of pre-emulsified sesame oil on physical-chemical and rheological properties of pork batters

Thermal Aggregation Properties of Duck Salt‐Soluble Proteins at Selected pH Values

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