Characteristics and properties of goat meat gels as affected by setting temperatures

摘要

Effects of different setting temperatures (40-70 degrees C) on properties of goat meat gels after heating at 90 degrees C were investigated. Setting at 60 degrees C with subsequent heating at 90 degrees C yielded the gel with the highest breaking force along with coincidentally lowest expressible moisture content (p 0.05). The highest TCA-soluble peptide content was found in gel set at 70 degrees C (p 0.05). Slight decrease in myosin heavy chain band intensity was noticeable when setting temperature increased. As setting temperatures increased, a* and b*-values of gels generally increased, while L*-values decreased (p 0.05). Gel set at 60 degrees C had highest hardness, gumminess and chewiness (p 0.05). Gel set a 60 degrees C had the most compact network with immense connectivity of protein strands. Gels set at 40-60 degrees C had higher texture and overall likeness scores, compared to the control (p 0.05). Prior setting at 60 degrees C was recommended for making the good quality goat meat gel.