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Food Qual Safet
    
Characteristics and properties of goat meat gels and balls as affected by setting conditions
Sulaiman Mad-Ali and Soottawat Benjakul
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Abstract  

The properties of goat meat gels without and with 120 mmol/kg CaCl2 as influenced by setting time (30–120 min) at 60°C were studied. A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl2 had the highest breaking force and deformation with coincidentally lowest expressible moisture content (P < 0.05). However, no differences in the trichloroacetic acid-soluble peptide content were observed for all gels tested (P > 0.05). A decrease in the myosin heavy-chain band intensity was noticeable when CaCl2was incorporated, suggesting increased protein cross-linking. As setting time increased, the L* values increased with varying a* values, whereas no differences in b* values of gels were found, regardless of CaCl2 addition (P > 0.05). The gel containing CaCl2 with setting time of 60 min had the highest hardness, cohesiveness, gumminess, and chewiness (P < 0.05) and showed the compact network with high interconnection between strands. Goat meat balls prepared under aforementioned conditions had higher texture and overall likeness scores, compared with the control (P < 0.05). Therefore, prior setting at 60°C for 60 min in the presence of CaCl2 is recommended for the manufacture of goat meat balls with improved quality.



Key wordscharacteristic      gel      goat meat      setting      meat ball      calcium chloride     
Received: 14 October 2018      Published: 05 April 2019
Corresponding Authors: Professor Dr Soottawat Benjakul, 15 Karnjanavanich Rd, Hat Yai, Songkhla 90110, Thailand.     E-mail: soottawat.b@psu.ac.th
Cite this article:

Sulaiman Mad-Ali, Soottawat Benjakul. Characteristics and properties of goat meat gels and balls as affected by setting conditions. Food Qual Safet, 2019, 3(2): 129-136.

URL:

http://www.zjujournals.com/fqs/10.1093/fqsafe/fyz005     OR     http://www.zjujournals.com/fqs/Y2019/V3/I2/129


不同设定条件对山羊肉凝胶和肉丸特性和性质的影响

研究了不含和含有120 mmol / kg CaCl2在60°C下凝固时间(30-120 min)对的山羊肉凝胶特性的影响。设定凝胶凝固60分钟,随后在CaCl2存在下蒸煮20分钟,具有最高的断裂力和变形,同时具有最低的水分活度(P <0.05)。然而,对于所有测试的凝胶,未观察到三氯乙酸可溶性肽含量的差异(P> 0.05)。当掺入CaCl2时,肌球蛋白重链带强度的降低显著,表明蛋白质交联增加。随着凝固时间的增加,L *值随着a *值的变化而增加,而无论如何添加CaCl2,都没有发现凝胶b *值的差异(P> 0.05)。凝固时间为60min的CaCl2凝胶具有最高的硬度、粘结性、粘性和咀嚼性(P <0.05),并且显示出紧密的网络结构,彼此之间具有高互连性。与对照相比,在上述条件下制备的山羊肉丸具有更高的质地和整体相似度得分(P <0.05)。因此,建议在CaCl2存在60℃下预先设定60分钟,以制作质量更好的山羊肉丸。

关键词: 特征,  凝胶,  山羊肉,  凝固,  肉丸,  氯化钙 
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