The properties of goat meat gels without and with 120 mmol/kg CaCl_(2)as influenced by setting time(30-120 min)at 60℃ were studied.A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl_(2)ha...The properties of goat meat gels without and with 120 mmol/kg CaCl_(2)as influenced by setting time(30-120 min)at 60℃ were studied.A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl_(2)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 CaCl_(2)was 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 CaCl_(2)addition(P>0.05).The gel containing CaCl_(2)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℃ for 60 min in the presence of CaCl_(2)is recommended for the manufacture of goat meat balls with improved quality.展开更多
文摘The properties of goat meat gels without and with 120 mmol/kg CaCl_(2)as influenced by setting time(30-120 min)at 60℃ were studied.A gel set for 60 min with subsequent cooking for 20 min in the presence of CaCl_(2)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 CaCl_(2)was 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 CaCl_(2)addition(P>0.05).The gel containing CaCl_(2)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℃ for 60 min in the presence of CaCl_(2)is recommended for the manufacture of goat meat balls with improved quality.
