HEAT-INDUCED GELATION OF MYOFIBRILLAR PROTEINS AND SAUSAGES - EFFECT OF BLOOD-PLASMA AND GLOBIN

The gelation of meat myofibrils and sausages was monitored during heating with and without added blood globin and plasma by the dynamic rheological method. During heating of beef myofibrils (pH 6.5; prot conc 6.0%) the storage modulus (G') reached a minimum at 47.7°C, decreased on further heating, and increased above 53°C. At higher pH (6.9) the G’value was lower and the magnitude of tanδ increased substantially between 37 and 42°C. Addition of blood globin and plasma changed the thermal gelation of myofibrils. During heating of control and protein‐supplemented sausages, we observed two minor peaks in storage modulus in the range 40–55°C and a steep increase at 55–80°C. The storage modulus of low fat sausages, where 25% of meat was replaced by globin or plasma, was greater than that of control sausages. Copyright © 1990, Wiley Blackwell. All rights reserved