ABSTRACTA generalized mathematical model was developed for predicting effects of temperature‐time history (TTH), protein concentration, and pH on the strength of heat‐induced chicken myofibrillar protein gels. A pseudo first‐order kinetic model was used to describe integral TTH effects of protein denaturation on an apparent viscosity index. A reaction threshold temperature of 30°C and a denaturation activation energy of 20 kcal/mole were calculated. No significant increase in viscosity index was observed at TTH values above 1.0 × 1010oK‐sec. Maximum viscosity index was observed at pH 6.0. The effect of protein concentration on viscosity index was modeled as a logarithmic function. Ana priorimodeling approach based on fundamental theories can be used to predict the strength of gels under various processing c
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