Characteristics and properties of goat meat gels and balls as affected by setting conditions

作     者：Sulaiman Mad-Ali Soottawat Benjakul 

作者机构：Department of Food TechnologyFaculty of Agro-IndustryPrince of Songkla UniversityHat YaiSongkhlaThailand 

出 版 物：《Food Quality and Safety》 (食品品质与安全研究（英文版）)

年 卷 期：2019年第3卷第2期

页      面：129-136页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 1004[医学-公共卫生与预防医学(可授医学、理学学位)] 08[工学] 0805[工学-材料科学与工程（可授工学、理学学位）] 080502[工学-材料学] 

基　　金：Halal Institute of Prince of Songkla University Ministry of Education, MOE Office of the Higher Education Commission, OHEC 

主　　题：characteristic gel goat meat setting meat ball calcium chloride 

摘      要：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(P0.05).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(P0.05).The gel containing CaCl_(2)with setting time of 60 min had the highest hardness,cohesiveness,gumminess,and chewiness(P0.05)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(P0.05).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.