Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation
Abstract
Mechanically separated chicken (MSC) was obtained by two different separation methods (MSC1, Beehive separator, 3–5 d-old bones; MSC2, Poss separator, fresh bones) and compared to chicken breast trim (CBT). Rheological attributes of myofibrillar protein solutions during thermal gelation and cooling were evaluated. All sources exhibited gelation with increased temperature (decreased δ). In all three treatments, a peak, decline, and subsequent...
Paper Details
Title
Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation
Published Date
Mar 1, 2020
Journal
Volume
307
Pages
125557 - 125557
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