Effects of muscle fiber types on gel property of surimi-like materials from chicken, pork and beef.

摘要

The research was done to investigate the gel properties of surimi-like materials (SLM) from breast muscle of chicken, and semimembranosus muscle of porcine and bovine. Differences in the thickness and diameter of muscle fibers from three muscles were observed using field emission scanning electron microscope. As muscle fiber thickness decreased, gel microstructure of cooked SLM had smaller particles of amorphous proteins that might be related to hard and strong gel structures. These results implied that the gel texture seen in the SLM was dependent on muscle fiber types from different animals. The myosin ratio was increased with the decrease of red muscle fiber-type ratio, i.e., beef > pork > chicken. Amino acid composition analysis showed significantly (P<0.05) higher proline percentage among the hydrophobic amino acids in chicken compared with pork and beef. Data implied that muscle fiber types affected the gel-forming ability of SLM.