Chicken muscle homogenate gelation properties: Effect of pH and muscle fiber type

Tomasz Lesiów, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

39 Scopus citations

Abstract

Gelation properties of chicken breast and thigh muscle homogenates at a protein concentration of 4.5% under different pH conditions (5.80-6.60) and those of myofibrillar proteins at a protein concentration of 2% were compared to determine the influence of muscle fibre types on gelation. The optimal gelling pH for breast muscle homogenates (pH 6.30) was slightly higher than that for thigh muscle homogenates (pH 5.80-6.30), a similar trend was found for the isolated chicken myofibrillar proteins (pH 6.00 for breast and 5.50 for leg). Similarly, the pH values at which breast muscle homogenate gels were weaker (pH<6.20) or stronger (pH≥6.20) than thigh muscle homogenate gels were higher when compared with chicken breast and leg myofibrillar protein gels (pH<5.80 and pH>5.90, respectively).

Original languageEnglish
Pages (from-to)399-403
Number of pages5
JournalMeat Science
Volume64
Issue number4
DOIs
StatePublished - Aug 2003

Bibliographical note

Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.

Keywords

  • Chicken
  • Gelation
  • Muscle homogenate
  • Myofibrils
  • PH
  • Salt soluble proteins

ASJC Scopus subject areas

  • Food Science

Fingerprint

Dive into the research topics of 'Chicken muscle homogenate gelation properties: Effect of pH and muscle fiber type'. Together they form a unique fingerprint.

Cite this