Study On Heat-Induced Gelation Properties Of Miexed Chicken Breast And Leg Myofibrillar

Chicken is Famous for high protein, low fat and low cholesterol, and it is attracting more and more consumers. The heat-induced gelation of myofibrillar is very important to the texture, water holding capacity(WHC) and other structure and gelation character. The chicken breast and leg meat are different from source, muscle fiber type and protein compositions, thus the gelation properties of them are different neither. This study took breast myofibrillar, leg myofibrillar and mixed breast and leg myofibrillar as material, studied the gelation properties of mixed breast and leg myofibrillar under different pH, ratio of mixed and amount of TG. The results of the study on the heat-induced gelation properties of mixed chicken breast and leg myofibrillar stated as follows:1 The influence of pH on the heat-induced gelation properties of the mixed chicken breast and leg myofibrillarThe hardness, water holding capacity(WHC), the state of water(T2 relaxation) and microstructure of chicken breast and leg myofibrillar proteins at different pH(5.5,6.6,6.5,7.0,7.5) were tested by Texture analysis, centrifugation, nuclear magnetic resonance(NMR) and scanning electron microscope(SEM). The results showed when the pH increased, the hardness of both heat-induced gel increased first then decrease, at the same pH, the hardness of breast myofibrillar was better that of leg myofibrillar. the WHC of both heat-induced gel increased, at the same pH, the WHC of breast myofibrillar was higher than that of leg myofibrillar. T22 increased as the pH became high, measns the mobility of the water within the gel's structure increased, and the WHC increased. The result of SEM showed that the gel had polymer when near PI, and the structure was unordered, coarse, while ordered, even when the proteins were away from the PI. The breast myofibrillar at pH6.5 had the best gelation properties, while the leg myofibrillar at pH6.5 had the highest hardness.2 The influence of different ratio on the heat-induced gelation properties of the mixed chicken breast and leg myofibrillarThe heat stability, rhrological character, gel strength and WHC of different ratio of mixed chicken breast and leg myofibrillar were tested by differential scanning calorimetric(DSC), rheological machine, Texture analysis, centrifugation. The results showed the gelation properties of breast myofibrillar were better than those of leg myofibrillar. When the percentage of chicken breast myofibrillar raised, the WHC raised as well as hardness. The gelation properties of 9:1mixed myofibrillar were best among the mixed myofibrillar, and those of it were generally like those of breast myofibrillar. Any of mixed myofibrillar was better than the leg myobrillar.3 The influence of different amount of Transglutaminased on the heat-induced gelation properties of the mixed chicken breast and leg myofibrillarThe rheological character, gel strength, WHC of mixed chicken breast and leg myofibrillar with Transglutaminased(TG) were tested by rheological machine, Texture analysis, centrifugation. The results showed TG could greatly improve the WHC, gel strength, springiness, cohesiveness, chewiness, and resilience of mixed chicken breast and leg myofibrillar; when the amount of TG was 2U/g, the gelation properties of mixed myofibrillar were best. The processing characteristics of mixed chicken breast and leg meat with TG were tested by Texture analysis, the results showed TG could greatly improve the WHC, gel strength, springiness, cohesiveness, chewiness, and resilience of mixed chicken breast and leg meat, when the amount of TG was 6U/g, the gelation properties of mixed meat were best.Therefore, proper pH, ratio of breast and leg myofibrillar, amount of TG could improved the gelation properties of mixed chicken breast and leg myofibrillar.