| 资料简介： |
extraction of myofibrillar protein was perfmed using three different water solutions in der to obtain different values of ph), from chicken breast gans (liver heart). this study investigates the impact of the extraction methods on viscoelastic properties of myofibrillar proteins. three types of viscoelastic measurement were made. the first was an oscillaty analysis with strain sweep step a frequency sweep step. secondly, creep testing was perfmed with an initial load of 30 pa. finally, the products were subjected to heat – induced gelation. the gelation acteristics of myofibrillar proteins are indicative of meat product texture. defining the perfmance of myofibrillar proteins during gelation is beneficial in maintaining quality developing processed meat products other processes. rheological properties were measured while heating at 2.0°c/min from 5 to 80 °c. results have shown better rheological acteristics of myofibrillar protein extracted in a solution of a low ph. |